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Baked Potato Salad
Description Serve warm or room temperature.  Make extra campfire baked potatoes the night before so you'll have potatoes already cooked for this recipe.  If you have access to a microwave you can shorten prep time by microwaving the potatos.
Ingredients
At a glance
Main Ingredient
Vegetables
Course
Appetizers
Dinner
Lunch
Salads
Cooking Method
Campfire Cooking
Grilling
Cuisine
Barbeque
Serves
6 - 8

3 large baking potatoes
Extra-virgin olive oil, for brushing
1 package precooked bacon, cut crosswise into 1-inch pieces
1 sticks salted butter, softened
1 pint sour cream
Bottled crushed garlic
Salt and pepper (to taste)
1 bunch scallions, thinly sliced
1/2 pound Mexican Blend cheese, shredded
Cilantro
dash or two of Tabasco or other hot sauce.

Methods/steps
  1. Heat grill to high or if cooking over a campfire make sure you have hot coals and very little flame.
  2. Wash and scrub potatoes
  3. Pierce the potatoes with a fork; brush with oil.
  4. Wrap potatoes in heavy duty tin foil.
  5. "Bake" until tender, about an hour.
  6. Let cool, then cut into bite-size pieces.
  7. In a skillet cook/heat bacon until crispy. Then drain on a paper towel.
  8. Combine butter and sour cream in a large bowl season to taste with salt and pepper and hot sauce if you are using
  9. Stir in the potatoes, bacon, scallions garlic and cheese.
  10. Serve at room temperature and garnish with cilantro.

 

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