Let’s get ready to weekend!!! I don’t know about you, but my weekend isn’t complete without potatoes and cheese and bacon. That’s a universal thing, right? So I was excited to receive some food swag from the potato geniuses at Klondike/Potandon with their super cute Klondike Royale potatoes that have little purple “kisses” around the white ‘tater. I do love potatoes and of course, they’re gluten-free, so I went a little nuts when I got a whole bag of these beauties.
You guys, there was poutine (recipe forthcoming), mashed, french fries just for the heck of it, and then this masterpiece. No, I’m not exaggerating. This is a masterpiece of loaded baked potato in salad form. It also makes a TON of goodness than you can reheat, so you’ll be happy for days. It’s got all of the perfect elements of a loaded baked potato which includes the cheese, the bacon, and the sour cream all over the potatoes. And I call it salad because there are two other vegetables present: corn and green onions. Yes, I am from Oklahoma, why do you ask?
Here’s how you have your own Klondike Royale fun:
Loaded Klondike Baked Potato Salad
Prep time: 10 minutes Cook time: 30 minutes
4 Kondike potatoes
1 cup sharp cheddar, grated
6 slices bacon
3 ears of corn
Salt and pepper
4 green onions, sliced or 1 tablespoon chives, diced
Sour cream, if desired
1. Put two large pots of water on to boil, one for corn and one for potatoes. When water is boiling, cook corn for 3-4 minutes, then drain and cool.
2. While corn is cooking peel and dice your Klondike potatoes into 1″ cubes and set aside.
3. Fry bacon in a large skillet until very crispy, so it’s easy to crumble. Set bacon aside and allow it to cool.
4. Boil diced potatoes in large pot until slightly tender, approximately 8-10 minutes. While potatoes are boiling, remove corn from cob with a sharp knife, and crumble bacon into bits.
5. When potatoes are ready, drain all of the water and return potatoes to stovetop, turning heat down to medium-low. Salt and pepper potatoes and add grated sharp cheddar. Stir until cheese begins to melt. Add corn and mix well, heating throughout.
6. Set aside 1 tablespoon of bacon bits, then add the rest to potato mixture and stir completely. Remove potatoes from heat and serve immediately with bacon, sour cream and green onion garnish.
Makes: 12 servings