Baked Potato Salad With Renard’s Cheddar Cheese


2 pounds red potatoes, washed
2 tbsp canola oil
4 tsp kosher salt, divided
8 oz. smoked bacon, diced and cooked
1 cup sour cream
4 green onion, sliced thin
2 cups Renard’s Cheese Shredded Cheddar
1 tsp fresh cracked black pepper


Preheat oven to 350°F. Place the red potatoes, canola oil and salt in a large zip lock bag. Shake bag to thoroughly coat potatoes. Place potatoes on a rimmed baking sheet and bake until tender (approx. 25 min). Dice bacon and fry until crisp. Drain on paper towel and set aside.
When potatoes are baked and cool enough to touch, quarter them and place in large mixing bowl. Add bacon (setting aside 1/3 cup), sour cream, green onions and Renard’s Shredded Cheddar Cheese. Season with salt and pepper and mix carefully so the potatoes do not mash and stay in large chunks. Top with remaining bacon and serve warm.


My Account