Our New Favorite Recipe

November 23, 2006

I got really brave this year and tried two new recipes for Thanksgiving dinner. The unanimous favorite was the “Loaded Baked Potato Salad,” the recipe for which I found in the latest issue of the “Cooking with Paula Deen” magazine.



1 (5 pound) bag of baking potatoes
1 (8 ounce) container of sour cream
1 cup mayonnaise
1/2 cup chopped onion
1/2 cup real bacon bits
1/2 cup (1 stick) butter, melted
1 (1 ounce) envelope of ranch dressing mix

Preheat oven to 400 degrees. Scrub potatoes and bake 1 hour or until done. Let the potatoes cool, then peel and cut into chunks.

Preheat oven to 350 degrees. In a large bowl, combine remaining ingredients. Add potatoes, and toss gently to combine. Spoon into 9×13 inch baking dish. Bake 40 to 45 minutes or until hot and bubbly.

YUM!! I did a reduced fat version (light sour cream and light mayo) and it was still very rich and tasty!



  1. GOOOOOOD recipe! I had this at a party recently, but I forgot to get the recipe. I’m glad you posted it!

  2. […] So it was no surprise (but still somehow shocking) when she requested ketchup at the Thanksgiving table on Thursday. She then dipped everything but her sweet potatoes in it before eating — her green beans, her baked potato salad, even her turkey and gravy. And apparently ketchup is just as good on leftovers as it is on the primary meal, because I offered her some turkey and gravy for lunch today and she requested ketchup to go with it. […]

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