Loaded Baked Potato Salad

1 bag of mini gold potatoes
6 slices of thick cut bacon
2 cups shredded extra sharp cheddar cheese
1/2 cup chopped chives or green onion
2 cups grape tomatoes
4 oz cream cheese; softened
2 cups non-fat plain greek yogurt
1/4 cup good Dijon mustard
2 tablespoons apple cider vinegar
1/4 of a Vidalia onion; grated
Salt and pepper

Heat the oven to 475 and line a baking sheet with aluminum foil then spray it with cooking spray

Cut the potatoes into bit sized pieces and spread them out on the baking sheet. Lay the 6 pieces of bacon over the potatoes.

Bake in the oven at 475 for about 30 minutes or until the potatoes are tender and the bacon is almost cooked. Change the oven to broil and broil the bacon and potatoes until the bacon is crispy – about 8-10 minutes. Then remove the bacon and drain it and continue to broil the potatoes about another 5-10 minutes or until they are browned and crispy.

Remove from the oven and let cool.

Mix the cream cheese, yogurt, mustard, vinegar, grated onion, salt and pepper in a bowl. Taste. If it needs more bite add a little more vinegar.

Cut the grape tomatoes into thirds and combine with the shredded cheese, and chives or green onion in a bowl.

Break the bacon into bite sized pieces and add to the cheese and tomato mixture. Add the potatoes and the dressing. Combine everything.

Chill until ready to serve. The dressing can really thicken up in the fridge so you might want to loosen it a little with a little more yogurt. Let it rest at room temperature about 15 minutes before serving too.

Nice little twist – instead of potatoes use tater tot crowns. Just cook them longer than the package suggests so they are really crispy then toss them with everything else. But mix this and use it. The tater tots will completely lose their crunch if you make it ahead of time and refrigerate it.