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  • Hey, kids, today we're making a loaded baked potato salad.

  • No u two's best for creative things.

  • It's cooking and crap.

  • Sting.

  • Hey, kids, we're gonna start by preheating our oven 2 425 degrees.

  • We're gonna make sure that our, um, can't very well greased.

  • Now, if you have smaller red potatoes and this it's probably better.

  • But this is all that we could get in the come Marquette on the smallest I could find.

  • I know what we're gonna do is properties.

  • We're gonna put them in that 425 degree oven for about 40 to 45 minutes.

  • There's my fur and here goes myself.

  • We'll be back.

  • I'm now cutting these up.

  • You can actually cut them up before you before you bake them.

  • I like to do it this way.

  • I have some bacon going on the stove right now.

  • You want a crisp it up really nice.

  • And once the sprinklers outside or done, I'm running outside to go get some green onions, bacon, bacon, bacon, bacon.

  • I have about a cup of Manny's in there, and two that we're gonna add about one in a Ford to two cups coming one and 3/4 fell to two cups of sour cream when saddle up together nice and well.

  • And if at this point you feel like you need to assault and pepper your your potatoes, go ahead and do so.

  • But the bacon is gonna add quite a bit of sodium adapt.

  • So you don't have to worry a whole lot about that.

  • Now I'm going to add two cups of cheddar cheese you can.

  • You shredded?

  • I'm using Finally shredded.

  • I think I might need a bigger pool.

  • You don't want to do that now.

  • Today I'm gonna odd the bacon.

  • Then I've fried and crumbled as well as about I don't know, maybe two or three tablespoons of green onions.

  • Yes, Chives usually go onto these things, but the onion is gonna add a really nice flavor to that.

  • Some salad.

  • Let's just go ahead and looks this all, uh and then we're gonna toss that male sour cream mixture in here on dhe.

  • Then we're gonna let this sit.

  • I'm gonna let mind sit overnight, since we won't be having it until tomorrow.

  • But let it sit for a couple of hours at the very least to allow the flavors to, um, introduce themselves to one another and come glorious friends.

  • And so here you go a wonderful loaded baked potato salad.

  • Enjoy.

  • Now I'm no, wait.

  • I have to say good bye.

  • Comments and subscribe.

  • I be so great.

Hey, kids, today we're making a loaded baked potato salad.

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