Roasted a combination of baby red and yellow potatoes in a 350 degree oven for approx. 1 hour or until they are soft when you squeeze them. Cooled the Potatoes and cut them into bite size pieces. Added 3 sliced green onions, 1 1/2 cups shredded cheese and 7 pieces of bacon, cooked and chopped.
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| 1 to 1 1/2 cups of Sour Cream and Hidden Valley Dips Harvest Dill. |
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| Added Avocado plus Salt & Pepper to taste. |
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| This change up of my basic Baked Potato Salad was quite tasty with the addition of Avocado and Dill. |
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