Spring hill ranch baked potato salad recipe
Spring Hill Ranch Baked Potato SaladThis article was published by: Matthew
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Recipe introIntroducing the delectable Spring Hill Ranch Baked Potato Salad, a mouthwatering recipe that will elevate your salad game to new heights. This delightful dish combines the creamy goodness of baked potatoes with a refreshing medley of flavors and textures. The recipe is simple yet satisfying, making it perfect for any occasion. With its irresistible blend of ingredients and a hint of ranch dressing, this salad is sure to be a crowd-pleaser.
Keywords: Spring Hill Ranch, baked potato salad, recipe, creamy, refreshing.
spring hill ranch baked potato salad recipe details
Y’know, one of my pet peeves is to run out of cheese or bacon bits before I finish my baked potato. I hate it when that happens! Well, now we don’t have to put up with that anymore. Here’s your baked potato all made up like a potato salad!
Ready in: 2 hours 40 mins
- 3 pounds Russett potatoes, 3/8-1/2″ diced
- 5 slices bacon, diced
- 1 clove garlic, minced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon granulated white sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup finely grated cheddar cheese
- 2 green onions, finely chopped (green portion only)
- fresh parsley for garnish
Preparation methodPrep: 20 mins | Cook: 20 mins | Extra time: 2 hours, chilling
1. Place the oven rack in the center position and preheat the oven to 350°. (see also the “alternate Method” below)
2. Place the potatoes into large bowl. Pour on the melted butter and fold with a rubber spatula to combine. Spread the coated potato cubes in a single layer on two rimmed baking sheets. Bake for 15 minutes, then toss the cubes around a little and put them back in the oven. Bake for another 10-15 minutes, or until the cubes are done about the same as a baked potato should be. Set them aside to cool. (see also the “alternate Method” below)
3. Meanwhile, in a medium skillet over medium high heat, cook the diced bacon until crisp. With a slotted spoon, remove the bacon to a paper towel to drain and then remove all but 1 Tablespoon of the bacon drippings.
4. Add the diced red onion to the skillet and sauté it until softened, about 5 minutes. Add the garlic and continue to sauté until fragrant, about 30 seconds. Set aside to cool.
5. In a large bowl, mix together the sour cream, mayonnaise, sugar, salt, pepper and the green onions. Gently stir this mixture into the cooled potatoes. Add the bacon bits, red onion and garlic mixture, cheese and green onion, and gently toss to combine. Top with freshly minced parsley for garnish. Refrigerate for a couple hours to let the flavors fester prior to serving. Other ideas
Want to kick it up a little more? Add a couple diced hard-cooked eggs, or 1/2 cup of sliced ripe olives or whatever sounds good to you!Alternate method
Instead of actually baking/roasting the potato cubes in the oven, you can boil them: Place the potato cubes into a pot and fill it with enough water to cover. Bring the pot to a boil and cook for about 10 minutes, or until the potatoes can be easily pierced with a fork. Drain and set aside to cool.
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