Get a load of this: Sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic.
—MONIQUE BOULANGER GREENWOOD, NS
PREP: 30 MIN. + CHILLING • MAKES: 8 SERVINGS
2 pounds red potatoes, quartered
1/2 pound bacon strips, chopped
1/2 cup mayonnaise
1/4 cup creamy Caesar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup shredded cheddar cheese
Coarsely ground pepper, optional
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.