Baked Potato Salad

Southern Living
8 to 10 servings


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7 medium-size red potatoes (about 3 pounds)
2 cups (8 ounces) SARGENTO Light Fancy Shredded Mild Cheddar Cheese
1 (8-ounce) bottle fat-free Ranch-style dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium-size red bell pepper, chopped
2 turkey bacon slices, cooked and crumbled


Coat potatoes with vegetable cooking spray; pierce several times with a fork.

Bake at 400° for 45 minutes or until tender. Cool and cut into 1-inch cubes.

Combine 1 1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese.

Created date

December 1998