This week's featured recipe and tips by:

Brian Bates

Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences – he comes from a family of cooks (he and his two brothers are all professional chefs). He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade. He spent several years working different stations as well as apprenticing under head chefs – adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.He considers being culinary coordinator at Central Market Mill Creek “an awesome opportunity to experiment with the best ingredients.”His favorite kind of cooking is New Orleans-style Southern cooking.  

A big juicy bacon cheeseburger or a grilled New York steak.

Featured Tips

​When caramelizing the onions, sauté on medium heat so they don't burn. Watch our video about how to caramelize onions!

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Loaded Baked Potato Salad


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  • 3 large red potatoes
  • 2 medium russet potatoes
  • 1 sweet onion
  • 2 tablespoons avocado oil
  • 1 pound sharp cheddar cheese, grated
  • 1 (8-oz.) package hickory-smoked bacon
  • 1/2 cup Greek-style yogurt
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • Fresh-ground black pepper to taste


Preheat oven to 400°F.

Thoroughly wash russet potatoes and wrap in foil. Bake for 45 minutes. Unwrap and cool in refrigerator for at least two hours.

Cut the red potatoes in 1/2-inch squares and boil until just tender (about 15 minutes). Cool in cold water, drain and place in refrigerator. Cut the onion into thin strips.

Add the avocado oil and onion to a non-stick skillet on medium heat. Sauté until golden brown, being careful not to burn. Let mixture cool. Dice bacon and cook in non-stick skillet until golden brown. Drain and cool.

After all ingredients are cool, peel russet potatoes and cut into 1/2-inch squares.

Put all the dry ingredients in a large bowl and set aside. In a separate bowl, make the dressing by combining the sour cream, yogurt, mayonnaise, salt, granulated garlic and black pepper. Mix thoroughly. Using a rubber spatula, fold the dressing into the potato mix being careful not to mash the potatoes too much (a little is OK).

Recipe from Central Market Mill Creek - Culinary Resource Center
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