By Chef Kent Rathbun
Preheat oven to 350F. Toss potatoes, canola oil and 2 teaspoons kosher salt in large bowl. Place potatoes on rimmed baking sheet, and bake until potatoes are tender, about 20 to 30 minutes, depending on size. Meanwhile, fry bacon until crisp. Drain on paper towels. Set aside.
When potatoes are baked and cool enough to handle, quarter them or cut in large chunks and place in large mixing bowl. Add bacon (reserving 1/3 cup), sour cream, green onions and Wisconsin Aged Cheddar. Season with remaining kosher salt and black pepper. Fold all ingredients carefully, being careful to leave the potatoes chunky. Scatter reserved bacon over. Best served warm.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 317 | ||
Calories from Fat: 167 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 38.7mg | 12 % | |
Sodium 1244.2mg | 43 % | |
Potassium 777.6mg | 20 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 21.6g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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