Baked Potato Salad Supreme

With all the family get-togethers and backyard gatherings, we’re often looking for new twists on old favorites to keep it exciting. And we can’t think of a recipe that is more fitting than our amped-up version of potato salad that we serve piping hot, rather than right from the fridge.

1 (20-ounce) bag refrigerated diced potatoes

1 (16-ounce) container sour cream

5 scallions, sliced

8 ounces Yancey’s Fancy™ XXX-Sharp Cheddar Cheese, shredded (see Tip)

1/2 stick (4 tablespoons) butter, melted

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup crumbled bacon (about three strips)

1 jalapeno pepper, finely diced (optional)

If for any reason you can’t find the variety of Yancey’s Fancy’s Cheese you’re looking for, simply ask your Grocer or click here.   

1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
2. In a large bowl, combine all ingredients and toss gently until mixed well; place in casserole dish. 
3. Bake 30 to 35 minutes or until heated through and the cheese is melted. Serve immediately.

Mr. Food Test Kitchen Tip: Did you know that 8 ounces of shredded cheese yields about 2 cups. See, you learn something new every day.