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Category Archives: Potato

Loaded Baked Potato Salad

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I was never a big potato salad person when I was a kid or teen yet when I was in college I had roommates who challenged my thoughts on potato salad and I realized I CAN like it under the right circumstances. These circumstances would be when I make the potato salad or someone I trust makes it. The majority of my family still does not care for it and I respect that; I still have an ” Oh Heck NO!” ban on Macaroni Salad, Coleslaw, Egg Salad, and any type of mayonnaisey salads that like to be served at summer cook outs.

This potato salad I am posting about today is not the normal Southern Style salad. This is a new Americana salad. No mayo needed. No eggs needed. Dill pickle … fuhgeddaboudit!

If you like sour cream, bacon, and cheese with your potato then this is your potato salad. It’s good warm or cold but just don’t leave it sitting out; that would be bad – very very bad. How would I describe this salad? A fully loaded bake potato but cold; simple and point blank.

Loaded Baked Potato Salad has been a favorite of mine for some time and I would usually just buy it in my local market’s deli yet that is never good enough for me. If I love something then I want to recreate it – so I did. The first two times I made this salad it was more like a mash potato salad and kind of bland. Since the creations sucked the big one, there was no reason to blog about it. If I wouldn’t eat it, why would you?

HOUSTON WE HAVE LIFT OFF! This third time I was successful – no mashed potato salad and flavorful! Instead of baking the potatoes whole this time around, I diced the potatoes and tossed with seasoning and olive oil and baked. This made all the difference! Perfectly cooked potatoes with seasoning that when sour cream, cheese, bacon, and scallions were added it is the bomb dot com!

Serve this salad with your favorite beef entrée or any meat entrée for that matter. Try it at your 4th of July party – You and your guests will be back for seconds my friends!

Warning: I plan to play with this recipe one more time so there may be a modification at a later date.

Until Next Time,

Loaded Baked Potato Salad
A Licious Food Original 

3 Medium size Russet Potatoes, cleaned and diced
2 teaspoons Seasoning Salt
1 tablespoon olive oil
1 cup sour cream
2/3 cup cheddar cheese, shredded (I used Kraft 3 Cheese Crumbles)
2/3 cup bacon, cooked and crumbled
1/4 cup green onions; chopped plus 2 Tablespoons for garnish

Preheat oven to 400 Fahrenheit.

Clean potatoes with the skin on, thoroughly. Tasting grit is never good.  Diced potatoes, make sure they are somewhat uniform in size so they bake evenly.   Rinse potatoes again.

In a bowl add potatoes, seasoning salt, and oil then toss until the potatoes are coated.  Start with two teaspoons of seasoning salt but feel free to add more – you should season it to your taste.
Spread the potatoes on a cookie/ baking sheet ; should be one layer no overlapping.

Bake potatoes for 30 to 35  minutes at 400 Fahrenheit  and remove from the oven.  Let the potatoes cool for at least 15 minutes.

In a large bowl add cooled potatoes, sour cream, cheese, bacon, and green onion. Mix together until incorporated. Top with remainder green onions (you can also add some cheese and bacon for garnish, too) and serve if you want it cooled but not refrigerator cool or refrigerate and serve when ready.

Makes approximately 3 to 4 cups.

One Bite Steak and Potato

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One Bite Steak & Potato 1

If there was a perfect bite for you what would it be?  For me it would be steak and potato.  I am a meat and potatoes girl, they give me such joy!

I would be depressed if I could not have those simple joys in my life.  The thought of a piece of perfectly cooked beef that melts in your mouth accompanied with a potato that’s tender yet crispy and has a whispering of sea salt has me turning into Miracle Max from The Princess Bride, Mmmmmmmmm!

My friend, more like my frenemy, moderation wants me to be sure to insert the phrase – “in moderation”.  So meat and potatoes are fabulous IN MODERATION and should go with a balanced meal that includes vegetables.

There have been books published and an Oprah episode recently pushing for a more vegetarian/vegan society but I say pish posh.  I think we need beef, chicken, pork, and the list can go on … it has essentials that we need and it is just down right goo-ood!

It’s a circle of life I gladly complete on a daily basis however every one is entitled to their opinion and should follow their own bliss.  I just know a faux piece of beef will never make me happy and a mushroom could never replace my love of beef – it can complement my beef though.

This posting is my entry for the February Kitchen Play Menu that was thankfully extended to March 6, 2011.   The sponsor for this particular menu is Canadian Beef and after reading about how their cows are raised and are fed I have another reason to love Canada.

Did you know that United States is the largest exporter of Canadian beef?  The U.S. exports 77.5 percent. I had no clue either, the more you know.

After reviewing the possible options that I could make and submit, the Amuse Bouche, One Bite Steak with a Frite and Shallot Jam was the winner for me.

To make it my own I  decided to make a version that uses a crisp potato pancake as the base while adding a filling that is compiled of cream cheese, sour cream, and chives.  The piece of resistancé is the bite of beef simply seasoned and topped with a balsamic and Vidalia onion reduction.

This dish is definitely a party starter and I hope you will enjoy it as much as I have making and eating it!

Que Sera Sera ,



Crispy Potato Cakes
I located the recipe on Epicurious ( a great source for recipes) and did not make any changes, so to get the recipe and print please click on the link; Crispy Traditional Pancakes.

Cream Cheese Mixture
2 ounces softened cream cheese or in my case Neufatel Cheese
3 Tablespoons of reduced fat sour cream
1 Tablespoon of fresh chives, chopped

Directions:  In a small bowl add all ingredients and mix until there are no lumps. I used a fork and some good old fashioned elbow grease. Refrigerate until ready to assemble.

Balsamic Vidalia Reduction
1/2 onion sliced
1 teaspoon
1 cup of Balsamic Vinegar
1 teaspoon of honey
2 teaspoons of sugar
3 Tablespoons of Sherry Cooking Wine (or use what ever wine you have on hand)

Directions:  In a small saucepan caramelize onions in olive oil. Raise temperature to a high heat and add balsamic, honey, sugar, and Sherry. Boil down mixture until it resembles a syrup ( approximately 12 -15 minutes. Be sure to consistently stir mixture. If mixture becomes too thick simply add more Sherry wine until you get a resemblance to syrup. Set Aside

Season and cook steak how you prefer, set aside on a plate once finished cooking and let rest for five minutes and then slice. You can do small slices or large slices … you are the artist of this canvas.

To plate simply place the potato cake first then add the cream cheese mixture. You can use a plastic bag filled with the cream cheese mixture and after cutting of a tip, pipe on the filling. Place steak bite on the filling and top with Balsamic Vidalia Reduction. Give yourself a pat on the back and serve.