Hot Artichoke, 

Ingredients

5 pound bag Russet potatoes peeled and cut into 1”-1 1/2 inch pieces

Salt & pepper

2 cups mayonnaise

4 ounces Neufchatel cheese

1 teaspoon garlic powder

2 teaspoons finely chopped, fresh oregano

1 medium sized onion, chopped

1-12 ounce jar marinated artichoke hearts, coarsely chopped (reserve juice from jar)

1 pound of cooked bacon, coarsely chopped

 

Potato Salad

Directions

Place cut potatoes in a large pot, cover with salted water and boil until almost fork tender. Drain.  Season the potatoes with salt & pepper.

 

Using a hand held mixer, blend the mayonnaise, Neufchatel cheese, garlic powder, oregano and 1/2 cup of juice from artichokes.  Add the onion, chopped artichokes and 2/3 of cooked bacon and fold into the potatoes.  Pour into a lightly oiled baking dish and bake at 350 degree for 30 minutes. 

 

Remove from oven and garnish with the rest of bacon and extra fresh chopped oregano.  Serve warm.