Ingredients: |
Ingredients: 4 pounds Russet potatoes
1-2 T olive oil
3 T apple cider vinegar
1 c mayonnaise
3/4 c sour cream, or Greek yogurt
1 tsp kosher salt
1 tsp freshly ground black pepper
12 oz bacon, cooked, cooled and chopped
6 green onions, chopped
1 1/2 c medium cheddar cheese, shredded
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Directions: |
Directions:Preheat oven to 400º
Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork.
Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer.
Remove from the oven and let cook for 5 minutes.
When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets.
The potato flesh may crumble and get shaggy, and that's okay -- transfer it all to a large mixing bowl.
While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
Meanwhile, cook the bacon in a large skillet or in the oven, drain and let cool. Crumble into bite-sized pieces.
In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese.
Gently fold the ingredients together.
Season with more salt and pepper to taste.
Refrigerate for 3 hours up to overnight before serving.
Store in the refrigerator for up to 4 days. |
This recipe for Loaded Baked Potato Salad is from