Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.
n a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 211 (62%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 125mg||38 %|
|Sodium 598.8mg||21 %|
|Potassium 665.7mg||18 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19.5g|
|Protein 11.2g||16 %|
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Calories per serving: 341
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