Baked Potato Salad
This is a great potato casserole. There is never any left when I take it to pot lucks.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
bacon
cheese
tangy
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 cup sugar
- salt and pepper to taste
- 6-8 potatoes
- 1/2 pound velveeta cheese cubed
- 1 large onion finely diced
- 1 cup miracle whip
- 1/2 teaspoon prepared mustard
- 4 slices bacon crumbled
- Carbohydrate 46.5204593749558 g
- Cholesterol 37.792 mg
- Fat 17.3994318749667 g
- Fiber 3.5779188283557 g
- Protein 10.2298893749637 g
- Saturated Fat 7.19257649999794 g
- Serving Size 1 1 Serving (239g)
- Sodium 473.51301249058 mg
- Sugar 42.9425405466001 g
- Trans Fat 4.9930199374985 g
- Calories 380 calories
Boil the potatoes in their skins. Cool and cube. Combine and put in greased casserole dish. Bake at 350 degrees for 45 minutes. Top with crumbled bacon.
