BAKED POTATO BAR RECIPES

Steps:

• Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
• Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
• In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
• Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
• Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
• To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.

Steps:

• Place 3 lb red potatoes, cut into 1/2-inch pieces, in large pot; fill with water until potatoes are just covered. Add a tablespoon of salt to water, if desired. Heat to boiling; simmer 7 to 9 minutes or until potatoes are fork-tender.
• Drain potatoes; rinse with cold water until cool. Set aside.
• In large bowl, beat 1 cup mayonnaise, 1/2 cup sour cream, salt and pepper to taste with whisk until smooth.
• Add cooled potatoes; stir to coat. Add 1/3 cup sliced green onions, 8 slices bacon, cooked and crumbled, and 1 cup shredded Cheddar cheese (4 oz). Gently stir to combine. Cover and refrigerate until ready to serve.