Daughter in law made this for dinner and it was a great hit!
This Loaded Baked Potato Salad takes the classic comfort of a baked potato and transforms it into a delightful side dish. It’s packed with creamy textures, savory bacon, sharp cheddar, and fresh chives, making it a perfect addition to barbecues, picnics, or any casual meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 8 medium |
| Sour cream | 1 cup |
| Mayonnaise | 1/2 cup |
| Bacon | 1 package |
| Onion | 1 small |
| Chives | To taste |
| Shredded cheddar cheese | 1 1/2 cups |
| Salt | To taste |
| Pepper | To taste |
Instructions:
Prepare the Potatoes:
Peel and cut the potatoes into bite-sized pieces.
Place them in a large pot, cover with water, and add a pinch of salt.
Bring to a boil over high heat, then reduce to a simmer.
Cook until the potatoes are fork-tender, about 10-15 minutes.
Drain the potatoes and spread them out on a baking sheet to cool.
You can also place them in the refrigerator to cool faster.
-
Cook the Bacon:
Cook the bacon until crispy, either in a skillet on the stovetop or in the oven.
Drain on paper towels and crumble into pieces. -
Prepare the Dressing:
In a large mixing bowl, combine the sour cream and mayonnaise.
Stir until smooth and well combined. - Combine Ingredients:
- Add the cooled potatoes to the bowl with the dressing.
Gently stir to coat the potatoes evenly. -
Add the crumbled bacon, chopped onion, and chives to the bowl.
Stir gently to combine. - Fold in the shredded cheddar cheese.
-
Season and Chill:
Season the salad with salt and pepper to taste. - Stir to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
-
Serve:
Serve the Loaded Baked Potato Salad chilled, garnished with additional chives or cheese if desired.
Enjoy!
