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Ingredients
| russet potatoes: 8 whole potatoes (sliced) |
| bacon: 0.5 lb (sliced) |
| processed american cheese: 1 lb (sliced) |
| onions: 1/2 (chopped) |
| regular mayonnaise: 1 cup |
| salt (to taste) |
| black pepper (to taste) |
| black olives: 1/4 cup (sliced) |
Baked Potato Salad I
Credit: AllRecipes
User rating:
"Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself."
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Prep Time
25 min -
Cook Time
80 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
- Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
- At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
- In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
- Bake for 1 hour in the preheated oven, until golden brown.