Rumbamel's Twice Baked Potato Salad

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4.7 of 5 (10)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 128.4

Total Fat: 4.8 g
Cholesterol: 8.0 mg
Sodium: 222.7 mg
Total Carbs: 16.1 g
Dietary Fiber: 1.5 g
Protein: 4.7 g

View full nutritional breakdown of Rumbamel's Twice Baked Potato Salad calories by ingredient

Introduction

I got the basic recipe from Dierberg's and used my own approximations based on the order of ingredients. My friends and family love it! This version makes 4 cups or 8 servings of 1/2 cup each. You can eat it warm also and it tastes like a loaded baked potato! I got the basic recipe from Dierberg's and used my own approximations based on the order of ingredients. My friends and family love it! This version makes 4 cups or 8 servings of 1/2 cup each. You can eat it warm also and it tastes like a loaded baked potato!

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 8

Ingredients

-1 1/2 lbs red potatos in bite sized pieces cooked and cooled

-1/3 cup lite ranch dressing (the nutrition used Kraft light done right because I used hidden valley made with skim milk and Kraft Olive oil mayo and don't have the nurtitional info)

-1/3 c light sour cream (I use Daisy)

-1/3 c Kraft 2% milk Mexican Four Cheese(or any other shredded cheese with about 80 cal and 5 g fat)

-3 T bacon bits (Aldi brand is really good or Hormel 50% less fat)

-1/2 T minced dehydrated onion

-1/2 T dried chives

-1/2 T Hidden Valley Ranch dry seasoning mix

-1/8 t salt

-1/8 t black pepper

Directions

Cook your potatos until fork tender and let cool. Then cut into bite sized pieces. Cooking the potatos ahead of time might be a good idea.

In a medium bowl (remember this makes 4 C total) mix all ingredients but the potatos. Add the bite sized cut potatos and mix well. Serve chilled or a little warm.

Makes 8 servings of 1/2 c each.

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.