Description
Creamy, smoky Loaded Potato Salad that combines all the flavors of a baked potato in a hearty dish.
Ingredients
Scale
- 4 large russet potatoes (or Yukon gold)
- 4 slices of bacon, cooked until crisp and chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 green onions, sliced
- Salt and black pepper, to taste
- Dijon mustard (optional)
- Garlic powder (optional)
- Pickled jalapenos (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes and poke holes with a fork, then rub with oil and sprinkle with salt.
- Bake for 45 to 60 minutes until fork-tender. Let cool.
- Cut potatoes into bite-sized chunks and spread on a tray to let steam escape.
- Toss potatoes with salt and pepper while still warm.
- In a large bowl, combine potatoes, bacon, cheddar cheese, sour cream, mayonnaise, and green onions. Mix thoroughly.
- Season to taste and let chill for at least 1 to 2 hours before serving.
- Top with additional bacon, cheese, and green onions right before serving.
Notes
Allow flavors to meld by chilling in the refrigerator. Serve cold, especially during cookouts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: potato salad, side dish, summer recipes, loaded potatoes