BAKED POTATO SALAD WITH WISCONSIN AGED CHEDDAR CHEESE

By Chef Kent Rathbun, Abacus Restaurant and Japser’s Restaurant, Dallas, TX

2 pounds red potatoes, washed
2 tablespoons canola oil
4 teaspoons kosher salt, divided
8 ounces (1/2 pound) smoked bacon, diced and cooked crisp
1 cup sour cream
4 green onions, thinly sliced
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
1 teaspoon black pepper, freshly ground

Preheat oven to 350°F. Toss potatoes, canola oil and 2 teaspoons kosher salt in large bowl. Place potatoes on rimmed baking sheet, and bake until potatoes are tender, about 20 to 30 minutes, depending on size. Meanwhile, fry bacon until crisp. Drain on paper towels. Set aside.

When potatoes are baked and cool enough to handle, quarter them or cut in large chunks and place in a large mixing bowl. Add bacon (reserving 1/3 cup), sour cream, green onions and Aged Cheddar. Season with remaining kosher salt and black pepper. Fold all ingredients carefully, being careful to leave the potatoes chunky. Scatter reserved bacon over. Best served warm.

Bacon Tater Bake AKA Heart Attack on a Plate

I've never made this, it came from a friend and her kids LOVE it.......... I can't justify the calories but I'm including it here for those who can.

BACON TATER BAKE

2 Cans condensed Cream of Mushroom soup, undiluted
1 1/3 cups Sour Cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 32-ounce package frozen Tater Tots

In a large bowl combine soup, sour cream and onion, mix well. Add bacon and Tater Tots, mix well.

Transfer to a greased 13" x 9" x 2" baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 8 - 10 mnutes longer until golden brown.
Serves 10