Reviewed: Nov. 9, 2009

used green onion instead of green olives.

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anna

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Reviewed: Aug. 2, 2009

This was ok, there was a weird sweet taste..... I don't think I would make this again. I didn't use the processed cheese just shredded and didn't use green olives.... I can see where this would be good, but I think I would rather have roasted potatoes and cold potato salad.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

I used colby-jack cheese and added sour cream, no onions or olives. This tasted great and even better the next day.

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holly

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Reviewed: Jul. 28, 2009

Very good. I used old cheddar cheese instead of processed cheese and I added some sour cream. I did not rate it 5 stars as the green olives seemed a lttle out of place, next time I will leave them out.

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Penny

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Reviewed: Jul. 23, 2009

I followed the advice of others and used 1/2 mayo and 1/2 sour cream. Also added green onion in addition to the regular onion and black olives instead of green. My kids absolutely loved the potatoes but my husband and I just thought it was okay. I'm not a big fan of Velveeta so maybe that is why we didn't love this recipe. If I try this again, I will use regular cheddar cheese.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Jul. 21, 2009

This is a wonderful new version to an the old staple of potato salad. Try roasting the potatoes. Leave Skins on, cut into bite size cubes, cover with pam butter spray and roast in the oven (400 deg) for about 30 min. Let potatoes come to room temp, then use 1/2 sour cream, 1/2 mayo. I use 'Real Bacon Pieces' in the jar to make it easier and they are great. Also I use the shredded cheddar/montery jack. Delicious.

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**JD**

Cooking Level: Expert

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Reviewed: Jul. 16, 2009

I made this recipe and my family loved it. They kept asking me where I got it. The only thing I changed was adding black olives instead of green since my fiance isn't a fan of the green ones. Other than that it was perfect. Very very delicious.

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m00jessm00

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Reviewed: Jul. 10, 2009

5 Stars with my additions-I used red potatoes which I cubed before boiling in salted water for about 10 min. I subbed non-fat yogurt for the mayo, and also added about a cup of low fat sour cream. I mixed one packet of ranch dressing mix into the yogurt/sour cream with about half the green onion and a cup of shredded sharp cheddar, tossed this mixture with the warm potatoes. After turning the coated potatoes into the baking dish I sprinkled another cup of shredded cheddar over the top, the rest of the onions and homemade bacon bits. Skipped the olives-personal preference. Terrific dish!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jun. 10, 2009

This is a fabulous recipe! I did make a few alterations, based on the reviews. First, I used sour cream instead of mayo. Also, I, too added the bacon into the potato mixture and let the bacon flavor meld into the overall taste. Great recipe!

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Kimberly08

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Reviewed: Apr. 26, 2009

I did make a few tweaks to this recipe. I made a mistake early on and actually mixed the bacon into the whole potato, mayo and cheddar mixture, rather than following the recipe's putting the back on the top of the dish. I did end up putting extra bacon in overall, and did not feel it was overwhelming. I would recommend adding extra bacon to the recipe - more like 2/3 lb instead of 1/2 lb. I would also recommend nmixing 3/4 of the crumbled bacon into the potato mix, then putting the remaining 1/4 on the top before it bakes. I also tried making an alternate one with ranch dressing added to it, and it only made the dish taste a bit sweeter. Would definitely not add the ranch dressing again. Overall, a great dish, all enjoyed.

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Katinator

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Reviewed: Mar. 23, 2009

This has been a huge family favorite for 25+ years. My own cooking tips: use 4# red potatoes and leave some of the skin on; use a regular round casserole dish to prevent drying out; Velveeta cheese is best for smooth blending and the correct amount of moisture; bacon should not be sugar cured, hickory smoked is good; mix the olives in with the other ingredients; use slightly less bacon (6 slices), chop, and bake from raw on top until brown and crispy, using broiler if necessary; give a stir immediately after removing from oven to blend ingredients.

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Pete

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

Living In: Westlake, Ohio, USA

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Reviewed: Mar. 4, 2009

These potatoes were so delish!! I am craving them again right now. I served them hot as a side to sloppy joes. I used half mayo and half sour cream. And cut out the olives. They were superb.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

You have to try this recipe - it is one of the best ever potato recipese on this site. You will be asked for the recipe, my family loves it, my bunco group asks for it when it's my turn to host! I do a 50/50 mayo/sour cream and use green onion. Delicious enough to impress the family for a potluck or to dress up a hot dog or hamburger dinner as a yummy side dish. Try it - you'll love it!

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LadyBugOnTheGo

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Reviewed: Mar. 1, 2009

Very good!! I used 1/2 cup mayo and 1/2 cup sour cream. I also used shredded chedder in place of velveeta. I may try half of each next time. My husband could not get enough so we will be making this again!

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lee fitzmaurice

Cooking Level: Intermediate

Home Town: Oradell, New Jersey, USA

Living In: Brookfield, Connecticut, USA

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Reviewed: Sep. 12, 2008

This was a hit with the bf, although halfway through eating it he asked me how much bacon I put in it. That was completely my fault because I didn't even look at the amount of bacon or where it was supposed to go and just dumped a bunch in. I don't like peeling my potatoes (part laziness, part wanting to keep them nutritious), and it worked fine. I used 7 smaller red potatoes and halved the rest of the ingredients (well, except the bacon) and it worked fine. I was okay with the mayo (surprisingly since I don't like mayo much) and I used cheddar instead of velveeta. 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: Sep. 1, 2008

Awesome is the best way to describe this recipe. Took it to a BBQ yesterday and it was gone in no time. Everyone asked for the recipe. I also added 1/2cup mayo, 1/2 cup sour cream and 1/2 cup ranch dressing. It was xtra creamy!!!!

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Cora

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Reviewed: Aug. 24, 2008

I got a couple compliments on this recipe, but I didn't think it was anything spectacular. I really don't like mayo, so I used the 1/2 mayo-1/2 sour cream as others suggested. This mostly just seemed greasy and was lacking flavor. With a few modifications it might be more my taste. I also used fresh chives instead of the green olives.

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KARAKISS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 5, 2008

This was great! I left out the olives and used American cheese singles - that way, I had the flavor the recipe intended, but was able to make it into much smaller pieces.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Jun. 18, 2008

Sooooo rich and yummy! I added about a cup of sour cream for creaminess and used casserole shredded cheese (found it at the groc...the only cheese w/ american I could find!). Loved it with steaks on the grill and sauteed veggies.

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LCGREEN

Cooking Level: Intermediate

Living In: Covington, Georgia, USA

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Reviewed: Jun. 17, 2008

With a few modifications this recipe was INCREDIBLE! I chose to cube the potatoes and cook them almost completely before baking to reduce baking time. I used 3/4 sour cream and 1/4 mayo, and I added just a bit of steak spice to the dressing mix. Also, I added green onion instead of olives for color. Real cheese is a much nicer touch as well. Scrumptious!

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