BAKED POTATO SALAD [and sub-thread]

Subject: BAKED POTATO SALAD [and sub-thread]
Newsgroups: rec.food.cooking

From: BettyeRussell at webtv.net (Bettye Russell)
Date: Sat, 4 Feb 2006 14:21:54 -0700
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hi
i am a lurker, i come here often and i get good advice and really good recipes and ideas, i thank all of you for that.

today i was in albertsons getting some of their potato salad already packaged, i saw some baked potato salad, i have never heard of bake potato salad, just wondered if any one here has ever had it are made it, i thank you in advance for any response.
bettye

From: Elaine Parrish (esp at ebicom.net)
Date: Sat, 4 Feb 2006 17:07:42 -0600
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Is this baked-potato salad or baked potato salad?

I've never made potato salad and then baked it. Well, not that I called "potato salad", anyway.

I've made baked-potato salad. It is a good way to use left over baked potatoes. I've also baked potatoes for salad when all I had was baking potatoes. I use red potatoes for boiling, but white potatoes bake better.

I use the same ingredients for cold potato salad or I use the same ingredients for hot potato salad whether the potatoes are boiled or baked.

From: George (george at nospam.invalid)
Date: Sat, 04 Feb 2006 19:01:37 -0500
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Does it look like the usual potato salad they offer? Likely it is just that they used potatoes that were cooked by baking instead of boiling. And that would make no difference if they wrapped them with foil before baking which only steams them.

From: BettyeRussell at webtv.net (Bettye Russell)
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me again,
i went back over to the store, got the salad,it said baked potato salad, i finally found some one to ask,she said they bake the potato instead of boiling, i guess i'm kind of dumb, but it is good it has big pieces of ham,cheese,potato every thing is in chunks.thank you for your response.

From: Jude (JudeNev at cox.net)
Date: 5 Feb 2006 13:07:22 -0800
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I believe if you look through this newsgroup, there was a recipe posted for Baked POtato Salad just yesterday.

Subject: Baked Potato Salad Tonight
Newsgroups: rec.food.cooking

From: King's Crown (qoe at earthlink.net)
Date: Sun, 05 Feb 2006 04:04:04 GMT
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Previous poster had me searching for this recipe. I found this and it sound really good to go with BBQ today. It was a hit! It reminded me of the dish Potato Skins. Was it any easier to make than Potato Skins. Not much. It does make a large quantity. Most recipes that say will serve 8 serves my family of 4. This dish is large. There is probably half of it left and we are looking forward to having it for lunch tomorrow. Enjoy. See my note below for some tweaking I did. Lynne

Baked Potato Salad

Yields: 12 servings

8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. Bake for 1 hour in the preheated oven, until golden brown.

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of American and cubed it. I chopped the onion finely as my children don't like large bits of onion. I added some 1/2 tsp garlic powder. I did not add the salt and pepper or the olives. Just forgot the onions. I sprinkled it with sliced green onion before serving.

From: Bob Terwilliger (virtualgoth at die_spammer.biz)
Date: 4 Feb 2006 22:50:03 -0600
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Lynne wrote:
> Baked Potato Salad

I wonder how it would be with a mixture of sour cream and mayo instead of just mayo. I'd use a red onion and also sprinkle it with chives.

From: King's Crown (qoe at earthlink.net)
Date: Sun, 05 Feb 2006 08:21:42 GMT
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Bob Terwilliger wrote:
> I wonder how it would be with a mixture of sour cream and mayo instead of
> just mayo. I'd use a red onion and also sprinkle it with chives.

Where I got the recipe several people had commented that they used sour cream and mayo and that it was fabulous.

Lynne

From: Mr Libido Incognito (Not at vaild.null)
Date: Sun, 05 Feb 2006 14:56:24 GMT
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Bob Terwilliger wrote:
> I wonder how it would be with a mixture of sour cream and mayo instead
> of just mayo. I'd use a red onion and also sprinkle it with chives.

And add 1/4 tsp chipotle pepper or so

From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Sun, 05 Feb 2006 07:15:30 GMT
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King's Crown wrote:
> Previous poster had me searching for this recipe. I found this and it
> sound really good to go with BBQ today. It was a hit!

Sounds delicious. Do you have a recipe for potato skins?

From: King's Crown (qoe at earthlink.net)
Date: Sun, 05 Feb 2006 18:01:17 GMT
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Jen wrote:
> Sounds delicious. Do you have a recipe for potato skins?

This is a recipe I just wing. Below are some instruction on how I do it.
Lynne

Potato Skins

large baking potatoes (I usually plan one potato per person)
1 teaspoon olive oil
Shredded Cheddar or Monterey Jack cheese
Bacon, cooked and crumbled
Thinly sliced green onions

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Then cut the halves in half.

Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.

Sprinkle with the shredded cheese. Broil just until the cheese is melted. Add sour cream, crumbled bacon and green onions to taste. Serve immediately.

Serves 2 to 4

From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Sun, 05 Feb 2006 21:22:09 GMT
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King's Crown wrote:
> This is a recipe I just wing. Below are some instruction on how I do it.
> Potato Skins

Sounds great. But I don't know what broiling is, can you explain it please.

From: Dave Smith (adavid.smith at sympatico.ca)
Date: Sun, 05 Feb 2006 16:25:50 -0500
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Jen wrote:
> Sounds great. But I don't know what broiling is, can you explain it please.

It is cooking things with the top burner of your oven.

From: Ophelia (ophelia at nix.co.uk)
Date: Sun, 05 Feb 2006 21:28:22 GMT
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Jen wrote:
> Sounds great. But I don't know what broiling is, can you explain it please.

I don't know where you are but in UK we call it grilling (ie under the heat)

From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Mon, 06 Feb 2006 06:10:12 GMT
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Ophelia wrote:
> I don't know where you are but in UK we call it grilling (ie under the
> heat)

Ahh, yes. That's what I know it as. Thanks.

From: King's Crown (qoe at earthlink.net)
Date: Sun, 05 Feb 2006 08:25:10 GMT
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> Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
> American and cubed it. I chopped the onion finely as my children don't
> like large bits of onion. I added some 1/2 tsp garlic powder. I did not
> add the salt and pepper or the olives. Just forgot the onions. I
> sprinkled it with sliced green onion before serving.

Meant to say I "just forgot the olives" and nobody missed them

Lynne

From: "Michael \"Dog3\" Lonergan" (dog3 at invalid.com)
Date: Sun, 05 Feb 2006 11:52:10 GMT
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King's Crown (qoe at earthlink.net) hitched up their panties and posted:
> Previous poster had me searching for this recipe. I found this and it
> sound really good to go with BBQ today. It was a hit! It reminded me
> of the dish Potato Skins. Was it any easier to make than Potato
> Skins. Not much. It does make a large quantity. Most recipes that
> say will serve 8 serves my family of 4. This dish is large. There is
> probably half of it left and we are looking forward to having it for
> lunch tomorrow. Enjoy. See my note below for some tweaking I did.

<recipe snipped and saved>

> Baked Potato Salad
> Lynne's Note: I peeled the potatoes. I used cheddar cheese instead
> of American and cubed it. I chopped the onion finely as my children
> don't like large bits of onion. I added some 1/2 tsp garlic powder.
> I did not add the salt and pepper or the olives. Just forgot the
> onions. I sprinkled it with sliced green onion before serving.

Yumola Lynne. I can't wait to make this. I won't make it today since I'm doing a pot roast but I'll make it later in the week.

From: Clay Irving (clay at panix.com)
Date: Tue, 7 Feb 2006 00:57:57 +0000 (UTC)
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King's Crown wrote:
> Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
> American and cubed it. I chopped the onion finely as my children don't like
> large bits of onion. I added some 1/2 tsp garlic powder. I did not add the
> salt and pepper or the olives. Just forgot the onions. I sprinkled it with
> sliced green onion before serving.

Instead of garlic powder, try this -- I've been using "gratiem jeow" (Thai fried garlic) on baked potatoes. It is incredibly good! Online sources of fried garlic include:

ImportFood.com: http://importfood.com/spnf1001.html

Grocery Thai
Seasoning: scroll down for fried garlic [archive.org]

Temple of Thai http://www.templeofthai.com/food/pickled_preserved/