6-8 slices H-E-B Fully Cooked Bacon®,
2 - 2 1/2poundssmall red potatoes, size C,
1mediumor 1/2 large sweet onion,
1tablespoonH-E-B Olive Oil,
1teaspoonAlessi Sea Salt,
1teaspoonMorton & Bassett Black Peppercorns, crushed,
4ounces (1 cup)Tillamook Monterey Jack Cheese, shredded,
1/2cupmayonnaise, regular or reduced fat,
1/2cupH-E-B Sour Cream,
1Cut bacon into 1/2-inch pieces. Wash potatoes; cut into 1/2-inch dice. Toss potatoes and bacon in a microwave-safe dish. Cover dish with a lid or with plastic wrap folded back at one corner. Microwave on High power 7 to 10 minutes or until potatoes just begin to cook; rotate dish and stir halfway through cooking time.
2Meanwhile, heat oven to 425 degrees F. Chop onion coarsely. Mince garlic.
3Remove potatoes from microwave; drizzle with oil and toss to coat. Transfer mixture to a large baking sheet and combine with onion, garlic, salt and pepper. Spread mixture out evenly.
4Bake 20 to 30 minutes or to desired doneness; stir potatoes or shake pan occasionally. Remove from oven and set aside.
5Shred cheese. Combine dressing ingredients.
6Place potato mixture in a large bowl; toss with cheese and dressing. Season to taste. Serve warm or at room temperature.
No Nutritional Information Available