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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 14 |
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Really the only difference between this recipe and some of the others listed is that this recipe uses baked potatoes. Baked potatoes give it a very different flavor. I'm not really sure about the servings, so I just guessed. Also, the time includes cooling the potatoes. Ingredients:
1 (1 ounce) package ranch dressing mix |
2 cups mayonnaise |
1 cup whole chopped scallion (green onion) |
1 lb bacon, slices |
bacon drippings (optional) |
5 lbs red potatoes, washed, but not peeled |
Directions:
1. Bake potatoes till tender. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours. When cool cut into quarters or if large cut into 1 inch chunks.
2. Fry bacon till crisp. Remove and cool (reserving drippings). Crumble bacon when cooled.
3. In a small bowl, stir together the ranch dressing mix, mayonnaise, green onion and crumbled bacon. Add about 2-4 Tablespoons of bacon drippings (if desired). Cover, and refrigerate for about 2 hours to blend flavors.
4. Fold the mayonnaise mixture into the bowl of potatoes. Refrigerate till ready to use.
5. (I actually make this the day before I need it).
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