Loaded Baked Potato Salad
Your favorite baked potato toppings made into a delicious potato salad!! Serve hot or cold, I personally like it HOT!!
Servings: 6
Ingredients
- 6-8 med. russet potatoes scrubbed, baked, and chilled
- 12 slices bacon cooked crisp, drained, and crumbled
- 4 green onions with tops thinly sliced
- 1 c. shredded cheddar cheese
- 1 c. sour cream
- 1/2 c. mayonnaise
- 1/2 tsp. seasoning salt (I used Red Robin seasoning salt)
- 1/2 tsp. ground black pepper
- Reserve some cheddar cheese, bacon, and green onions for garnish, if desired
Instructions
- Preheat the oven to 425 degrees. Bake potatoes for 1 hour or until tender. Remove the potatoes from the oven; cool at room temperature. Place the potatoes in the refrigerator until chilled through.
- Chop the chilled potatoes (skin and all) into 1/2-inch bitesize pieces. Place the chilled diced potatoes, cooked crumbled bacon, sliced green onions, and shredded cheddar cheese in a large bowl; set aside.
- In a small bowl, whisk together sour cream, mayonnaise, seasoning salt, and pepper. Pour the sour cream dressing over the potato salad; gently stir to combine.
- Transfer the potato salad to a serving dish. Top with reserved shredded cheddar cheese, crumbled bacon, and green onions if desired.
Notes
This salad is even better hot! Preheat oven to 350 degrees. Spread salad into a 9x13-inch baking dish. Bake for 20 minutes or until cheese is melted. Enjoy!!
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