Cookout

Rumbamel's Twice Baked Potato Salad is for Side Dish.

Rumbamel's Twice Baked Potato Salad takes 5 minutes to prepare.

Rumbamel's Twice Baked Potato Salad takes 25 minutes to cook.

Rumbamel's Twice Baked Potato Salad makes 8 servings.

The ingredients for Rumbamel's Twice Baked Potato Salad are:

-1 1/2 lbs red potatos in bite sized pieces cooked and cooled
-1/3 cup lite ranch dressing (the nutrition used Kraft light done right because I used hidden valley made with skim milk and Kraft Olive oil mayo and don't have the nurtitional info)
-1/3 c light sour cream (I use Daisy)
-1/3 c Kraft 2% milk Mexican Four Cheese(or any other shredded cheese with about 80 cal and 5 g fat)
-3 T bacon bits (Aldi brand is really good or Hormel 50% less fat)
-1/2 T minced dehydrated onion
-1/2 T dried chives
-1/2 T Hidden Valley Ranch dry seasoning mix
-1/8 t salt
-1/8 t black pepper

Here is how you make Rumbamel's Twice Baked Potato Salad:

Cook your potatos until fork tender and let cool. Then cut into bite sized pieces. Cooking the potatos ahead of time might be a good idea.In a medium bowl (remember this makes 4 C total) mix all ingredients but the potatos. Add the bite sized cut potatos and mix well. Serve chilled or a little warm.Makes 8 servings of 1/2 c each.Enjoy!Number of Servings: 8Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Twice Baked Potato Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 128.4

• Total Fat: 4.8 g
• Cholesterol: 8.0 mg
• Sodium: 222.7 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 1.5 g
• Protein: 4.7 g

The dietary needs meet for Rumbamel's Twice Baked Potato Salad is Low Fat