Baked Idaho Potato Salad

Last evening we entertained friends who had an Ohio connection. Each Fall we return from Ohio with frozen perch which were caught while spending our summer on Lake Erie. Lake Erie perch has such a "lite" flavor and are so tender.

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I had noticed a recipe in the "Food" section of our newspaper last week which sounded like one I would try. Usually the recipes I have tried from the newspaper have come with disastrous results. I have come to the conclusion that the editor in charge must eat out or has a cook.

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Yesterday I pulled the article again and read that the recipe won first prize in the Idaho Potato Side Dish challenge, one of the events at the 2011 South Beach Wine & Food Festival earlier this year in Miami. That was it. If another judge declared it was worthy, that was enough for me. I think you will agree. It is not diet food but was very simple to make.

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Baked Idaho Potato Salad

4 large potatoes, washed
1 16oz.container sour cream
5 scallions, sliced
2 cups shredded cheddar cheese
1/4 cup butter, softened
1 teaspoon salt
1/2 teaspoon black pepper
5 strips bacon, diced and fried crisp.

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Preheat oven to 350 degrees. Bake potato for about 1 hour or until fork tender. (I usually cover the potato with a hot pad and gently squeeze. When it feels soft, it is done.) Cool the potatoes at room temp for 15 minutes.

Coat a 3 quart casserole with cooking spray. Cut potatoes into 1/2 inch cubes and place in a large bowl. Add remaining ingredients and toss gently until mixed well; place in casserole dish.

Bake 30 to 35 minutes or until warm in center.

Note: To lighten up the recipe, you can substitute lower fat varieties of the sour cream and cheese and use turkey bacon instead of the traditional bacon.