Makeover Loaded Baked Potato Salad Recipe
This yummy salad tastes just like a baked spud with all the fixings! —Taste of Home Test Kitchen
This recipe is:
Healthy
12 Servings
Prep: 20 min.
Bake: 30 min. + cooling
Ingredients
2-1/2 pounds small unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-cooked eggs, chopped
4 bacon strips, cooked and crumbled
1/2 cup shredded reduced-fat cheddar cheese
1 cup chopped sweet onion
1 dill pickle, chopped
1/2 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1 teaspoon prepared mustard
Directions
Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack.
In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 12 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 133 calories, 4 g fat (2 g saturated fat), 45 mg cholesterol, 340 mg sodium, 19 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.
Makeover Loaded Baked Potato Salad published in Healthy Cooking August/September 2011, p25
Tip
Reduced-fat and fat-free cheese
Reduced-fat cheese products refer to products that contain at least 25% less fat than the original version. These products can be used in most recipes that are heated or melted. Fat-free cheese must contain less than 0.5g of fat per serving. For best results, use these products in salads, chilled dips, cheese balls or in recipes where the cheese is not heated or melted.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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