Hot Baked Potato Salad

1. 1

   Rub potatoes with oil.

2. 2

   Bake 1 hour or until done.

3. 3

   Meanwhile, fry bacon until crisp; drain and crumble.

4. 4

   Add salad oil to bacon fat to make 2/3 cup.

5. 5

   Return to skillet; add onion, salt, pepper, vinegar and sugar.

6. 6

   Heat.

7. 7

   Cut thin

8. 8

   slice from top of each potato.

9. 9

   Scoop out centers; blend (do not mash) with vinegar mixture, green pepper and bacon.

10. 10

    Stuff back into potato shells. Can be wrapped individually in plastic wrap and frozen individually, then bagged ready for heating in microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.