Reviewed: Oct. 22, 2009

This is delicious - as long as you don't use American Cheese! I use cheddar or the Mexican Blend instead and it is yummy. I prefer green onions and the half mayo/half sour cream mix. This is always devoured and enjoyed by all - my bunco group asks for this to be made as part of the snacks served at my house! I've had to pass this recipe on to many, many people who've tried it. It was the first item to disappear when I made it as a side dish for a camping potluck - and while I always make plenty....there were a few who couldn't help but whine about there being none left for thirds...

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LadyBugOnTheGo

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Reviewed: Sep. 21, 2009

I have made this 2 times now, and think I perfected it by round 2. The first time, I did what other reviewers suggested, and did 1 cup sour cream and 1/4 cup mayo. Most people loved it, but my husband thought it tasted a little bland. The second time I made it, I received RAVE reviews- kept everything the same but added 1/2 packet of Garlic and Herb seasoning mix (by Lipton soups. Threw some canned onion rings on top the last 10 minutes of baking, and voila! Instant success!!!

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erinburns1

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Reviewed: Aug. 9, 2009

This is the 2nd time I've made this recipe and everyone loves it. I used 1 cup of sour cream and about 1/4 cup of mayo. I used shredded cheddar cheese and added extra on top. I omitted the olives. It tastes even better the next day when it's reheated. Also, I wasn't sure the 1st time I made it if you're supposed to leave the skin on the the potatoes. I did just to save time and it turned out great.

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t777lb

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Reviewed: Jul. 16, 2009

I've been making a recipe similailar to this for years. It is delicious! I cook my potatoes with skins on until fork tender and then peel them and cube them, and sometimes I use little red potatoes and quarter them and leave skins on. I omit the olives and use scallions to top.

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MARYG

Cooking Level: Expert

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Jul. 9, 2009

I actually thought this was much better hot than cold and next time will make it as a warm side dish. Very good!

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kigero12

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Reviewed: Jun. 27, 2009

Pretty good. A little too greasy for my sensitive tummy, but we both liked it. I used dried minced onion and tossed in some parsley and Old Bay seasoning. I halved the recipe and used some potatoes that I had baked in the oven with the skins on. I didn't bake the full amount of time since my potatoes were already very done and I just wanted to warm the dish and melt the cheese. 45 minutes was perfect for that. I did use mayo, but I just eyeballed it and I didn't notice the mayo taste (I'm not a big fan). Great use for already baked potatoes--thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 25, 2009

Loved this recipe for the basic idea and for getting me started... read some of the other reviews and made the following changes: I cubed my potatoes (this how I personally like potato salad). After draining and putting potatoes in a bowl I added 1 cup of Miracle Whip (what we use instead of mayo) and then sprinkled 1/2 package of "Hidden Valley Ranch Original" seasoning all over. Added salt and pepper. Add some dry minced onion (what I always have on hand) and a couple of handfuls of shredded colby/monterey jack combo cheese. Mixed all together and put in casserole dish. Topped with the rest of the shredded cheese and crumbled bacon. This was DELISH and I will definitely make it again! So easy and very tasty!

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Jennifer in TX

Cooking Level: Intermediate

Home Town: Paragould, Arkansas, USA

Living In: Harlingen, Texas, USA

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Reviewed: Jun. 10, 2009

I give this 3.5 stars. It was good, but not spectacular. I've had better. Didn't receive many compliments on it.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

I was shocked at how good this was. The picture doesn't do it justice. I just substituted a few things because I didn't have the other ingredients on hand. I used 1lb hot italian sausage instead of bacon, 2c shredded cheddar cheese, and 1c sour cream that I had just made into ranch dip earlier (using a Hidden Valley Ranch packet) instead of mayo. My 2 and 3 year olds ate all their food and my husband had thirds! This is definately something I'll keep in my recipe box.

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Sharon

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Reviewed: May 23, 2009

didn't really care for it.

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hannah20

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Reviewed: May 18, 2009

Huge hit at a BBQ last weekend! I used nine small red potatoes boiled until I could stick a fork in them. Left skins on, sliced after boiling. I used turkey bacon (12 oz package), shredded sharp cheddar cheese (~3 c), and 1 c of sour cream. I mixed it in a large bowl and left it that way! It was delicious as a cold salad. Will DEF make again :)

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: May 18, 2009

I been using this recipe for 2 summers now and it’s a huge hit. Yes its not quite a salad but its perfect for BBQ's and yummy. What I do is cook the bacon and then sauté the onions in the bacon fat (drain the fat after they are soft.) I use half sour cream and half mayo. I use shredded cheddar cheese. I always use a little more than whats called for when cheese is added in recipes, I just love cheese. I use half the bacon to mix in with all the ingredients and then I sprinkle the other half of the bacon and more cheese on top. It just looks nice and its soooo yummy! leave the olives out its just a personal choice.

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CYNNI112

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Reviewed: Apr. 14, 2009

I wasn't sure what to expect with this recipe b/c either people loved or hated it in the reviews. I'm so glad I tried it b/c it was amazing! I fixed this for Easter and EVERYBODY loved it. I did do as other suggested and used 1/2 mayo and 1/2 sour cream. I will be making this from now on. Many, many stars.....

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Apr. 12, 2009

love love love it! I did the recipe for 12 servings and used a whole package (24 slices)of american cheese and added extra bacon. I also used some ranch dip I had on hand and then added enough mayo to make a cup. Since everything in it is cooked, you don't have to stick it in the oven for an hour, but it's sooooo much better if you do! I didn't add the black olives on top, and next time I might sprinkle some dried onion rings or cut up some red bell pepper to dress up the top, just my personal taste. *Update* made this again, this time using what I had on hand, some purple onion, mayo and ranch dressing, and chedder instead of american, and bacon bits. i double the recipe and we ate half of it unbaked like reg potato salad the first night, and then I put the rest in a baking dish, sprinkled some fried onions on top (just the last 10 minutes) and baked for an hour for the next nights supper. I LOVE the idea of this! I'm now going to try baking other potato salad recipes i have, and I'm thinking of trying this "2fer" on macaroni salad too!

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ptaylor

Cooking Level: Expert

Home Town: Morehead City, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 2, 2009

I really don't like giving bad reviews but neither me or my husband could eat this. When I make potato salad i like to mix it warm so i thought i might like this but the flavor of hot mayo out of the oven is not good.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Feb. 28, 2009

I threw in some garlic and butter to this recipe and it was fantastic.

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tomster34

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Reviewed: Feb. 15, 2009

Yummy! I made this with turkey bacon (since I don't eat pork) and added just a bit more onion and it was so good! Like eating potato skins.

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kat0409

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Reviewed: Jan. 20, 2009

I LOVE this recipe. It's delicious! I always get requests for these potatoes.

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Tia

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Reviewed: Dec. 24, 2008

This was really good. Delicious! I say extra olives. My girlfriend says leave out the olives and add more bacon.

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Chavez

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 5, 2008

Great recipe, ingredients blend nicely together...worth the time spent making it which is not what recipes states. I still loved it and would do it again, many compliments!!!

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