Loaded Baked Potato Salad

This is my favorite potato salad recipe. It's a little different than the traditional potato salad and I think that's why I love it so much! It really tastes just like a baked potato. I know I'm a little late posting this. I should've posted it at the beginning of the summer, not the end. But there's still time to make this. Just because the kids are in school doesn't mean you can't make this delicious salad!

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Loaded Baked Potato Salad

4-5 large potatoes, baked, cooled, and chilled
3/4 cup mayonnaise
1/2 cup light sour cream
4 Tbsp buttermilk
1/2 tsp celery seeds
1/4 tsp black pepper
1/4 tsp salt
6 oz cheddar cheese, cubed small
4 green onions, thinly sliced
8-10 slices of bacon, cooked and diced

Cut the potatoes into 1 inch cubes, discarding any pieces of the peel that fall off. (Leave the peels that remain intact.) Place potatoes in a large bowl. In a small bowl, mix together mayonnaise, sour cream, and buttermilk. Add celery seeds, pepper, and salt. Mix well. Pour the mixture over the potatoes and stir gently to combine. Add the cheese, green onions, and bacon and mix gently to combine. Cover and refrigerate until ready to serve.

Serves 6-8 (as a side dish)

Recipe adapted from Mel's Kitchen Cafe 

Pepper Jack Mac & Cheese

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Pepper Jack Mac & Cheese

12 oz elbow macaroni, cooked and drained

2 Tbsp butter

2 Tbsp flour

2 1/2 cups milk

2 cups shredded colby jack cheese

2 cups shredded pepper jack cheese

1 tsp salt

1/4 tsp pepper

1 tsp dijon

crushed red pepper flakes, to taste

bread crumbs to taste

Preheat oven to 350. In a medium saucepan, melt butter. Stir in flour and cook for one minute, stirring constantly. Stir in milk and bring to a gentle boil. Remove from heat. Add cheese, one cup at a time, until melted. Add salt, pepper, dijon, and red pepper flakes. Stir until smooth. Stir in pasta and coat evenly. Pour into a greased 9x13 baking dish. Sprinkle with bread crumbs. Bake for 30 minutes.

Serves 8

Recipe adapted from All Recipes

Chantilly Potatoes

This is my favorite potato recipe ever! You can't go wrong with mashed potatoes mixed with heavy cream and swiss cheese! So delicious! I make these potatoes every year for Christmas and Easter. It's always a hit with my family.

Printable Recipe

Chantilly Potatoes
5 lbs potatoes, peeled and cubed
2 tsp salt
1 tsp pepper
2 cups heavy cream
1 1/2 cups shredded swiss cheese
1 1/2 cups parmesan cheese

Boil potatoes until tender; drain. Combine potatoes with salt and pepper, then mash. In a separate bowl, beat cream until peaks form. Fold 2/3 of the cream into the mashed potatoes until mostly absorbed. Gently spoon into a greased 9x13 baking dish. It doesn't have to be even on top. Be careful not to deflate the potato layer. Fold parmesan cheese and all but 1/2 cup of the swiss cheese into remaining cream. Spread over potatoes. Sprinkle with remaining cheese. If serving immediately, broil for 2-3 minutes until heated through and brown on top. If serving later, cover and refrigerate. Bake at 400 for 20 minutes. Let rest for 5 minutes.

Recipe adapted from Mel's Kitchen Cafe

Homemade Stuffing

This is my mother-in-law's stuffing recipe. Her whole family goes crazy over it. Whenever we have Thanksgiving with my family, my husband has to make this so he doesn't miss out on his mom's stuffing. This is the best stuffing ever!

Printable Recipe

Homemade Stuffing
1 loaf of bread, toasted and broken up
1 onion, diced
2 eggs
1 can evaporated milk, with a little water
1 cube butter, melted
1 cup celery, diced
2 Tbsp poultry seasoning
1/2 cup turkey drippings
salt and pepper

Pour turkey drippings in the bottom of a 9x13 baking dish. Add all ingredients and mix well. Loosely cover and bake at 350 for 1 hour. Stir every 15-20 minutes. Remove cover for the last 15 minutes to brown.