- Servings: 12
|8||Yukon Gold Potatoes|
|½||a Red Onion, diced|
|16 oz||Shredded Cheddar Cheese, divided|
|½ cup||Sour Cream|
|7 slices||Bacon, cooked and crumbled|
|1||Small Can Sliced Black Olives|
|Salt & Pepper, to taste|
Boil potatoes; cool, peel and cube.
Cook bacon until slightly crispy then drain; cool, chop and set aside. Mix mayonnaise, sour cream, onion and 3/4 of the cheese into potatoes. Season with salt and pepper. Spray a 3-qt casserole dish with nonstick spray. Add potato mixture and sprinkle with remaining cheddar cheese. Bake in a 350 degree oven for 25 minutes. Add bacon and olives on top then cook an additional 10 minutes. Serve either warm or cool.
I use this recipe all year long. I serve it warm in the cooler months and cool in the warmer months. You can make it a day ahead, just cover and refrigerate without the bacon and olives; bake as directed above. I will also substitute diced (spiral-cut) ham for the bacon.