The Works Baked Potato Salad

Yes, I know this sounds like a heart attack on a plate but some things in life are worth the risk......... this is one of them.


6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.

Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.

Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.

Yield: 12 servings

Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g

Cowboy Beans

This recipe came from Uncle Bud - great to take to a cookout, carry-in, tailgating etc.












1 lb ground beef, browned and drained
1 med onion, diced
2 TBSP yellow mustard
3/4 cup brown sugar
1 cup ketchup
1 small can kidney beans, drained
1/2 tsp salt
1 large or 2 regular cans of pork and beans
2 tsp vinegar



Mix all together, put in a large pot and bring to a boil, reduce heat and simmer for 30 - 60 minutes or put in the crock pot for a couple hours on high.