Sunday, October 17, 2010

Loaded Bake Potato Salad and Caramel Apples

Here is a recipe I made up after eating at a barbecue restaurant. They had a loaded bake potato salad but it needed a little help. This is what I came up with. I left out the pulled pork meat this time as I was taking it to a barbecue. I buy the non sauced variety of meat. I have used smoked ham in it in the past too. The idea is to put what ever you eat on a loaded bake potato into this salad.

 We baked the potatoes that morning. If you do this the night before them put them in the fridge they peel easier.
 Here is Rebekka peeling them.
 After peeling them cut them into bite size chunks.
 Here is the dressing. This made a large amount of salad so you might want to make less for personal use. I used 16 oz of sour cream, 4 to 5 tablespoons of mayo, one package of shredded cheese, one sheet pan of crisp bacon (crumbled fine), Ranch dressing (I would say about 4 to 5 tablespoons) and milk to thin it down to a pourable consistency.
 Here is the finished product. You can make the dressing the night before and let it sit in the fridge. The flavors meld better that way.
Here are my simple Caramel Apples. I used the Kraft Original Caramels and followed the directions on the back. I made 14 of them using 2 packages of caramels. I did not use their sticks I used Bamboo skewers.