Dean’s Dip Loaded Baked Potato Salad
Leftover campfire baked potatoes from last night’s feast? No problem. You’ll be making extras from now on, just so you have enough to make this salad, too. It’s delicious and simple if you have Dean’s French Onion Dip in the cooler.
- 6 large baker size russet potatoes
- plain cooking oil spray
- seasoned salt
- 6 slices thick-cut bacon
- ½ cup chopped green onions (white and greens)
- 2 cups Dean’s French Onion Dip
- Clean potato skins thoroughly. Cut out any blemishes.
- Using a fork, poke a couple holes in each potato.
- Spray potato lightly with cooking oil spray and rub into the skin.
- Double wrap each potato in aluminum foil and bury the potatoes in hot campfire coals. Cook for 45-60 minutes.
- In a skillet, fry bacon crisp. Remove and drain on paper towel.
- When bacon is cooled, chop into bite sized pieces.
- Remove potatoes from the coals, and open one to test. Texture needs to be soft all the way through.
- When a pocket knife slides easily all the way through the test potato, remove all of them from coals and allow to cool enough to handle.
- Then cut the potatoes roughly into one-inch cubes. (Whether you remove or leave the skins on is up to your personal taste and how dark they are cooked.)
- Chop the green onions in about ¼-inch lengths.
- Reserve a small amount of both onions and bacon.
- In the serving bowl, mix the potatoes, Dean’s French Onion Dip, bacon, and green onions until well combined.
- Season to taste with seasoned salt.
- Garnish with the reserved bacon pieces and green onions.
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