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Loaded Baked Potato Salad Recipe

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This recipe for Loaded Baked Potato Salad is from Diane's Private Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds Russet potatoes, scrubbed and pricked all over with a fork or knife
¾ cup mayonnaise
¾ cup sour cream
8 slices bacon, cooked and crumbled
½ cup shredded cheddar cheese
⅓ cup chopped scallions (green part only)
Directions:
Directions:
Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.

Once potatoes are completely cool, cut into ½-inch pieces.

In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Loaded Baked Potato Salad combines all the best flavors of an amped-up baked potato: sour cream, bacon, cheddar and green onions.

 

 

 

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