LOADED BAKED POTATO SALAD

Loaded Baked Potato Salad is a hearty dish packed with comforting flavors. With tender Russet potatoes as its base, this salad boasts a creamy blend of sour cream and mayonnaise, complemented by the sharpness of cheddar cheese. Topped with crispy bacon and fresh chives, each bite offers a satisfying crunch and savory burst of flavor. This salad is easy to prepare and incredibly satisfying for gatherings or simple weeknight dinners. Whether served as a side or enjoyed as a standalone dish, its versatility makes it a go-to favorite.

Ingredients:

5 Russet Potatoes

½ pound bacon, cooked and crumbled

½ cup Sour Cream

¼ cup Mayonnaise

1 small yellow Onion, finely diced

1 cup Sharp Cheddar Cheese, shredded

⅛ tsp Chives

Green Onions, thinly sliced

½ tsp Black Pepper

½ tsp. Salt

Instructions:

1. Rinse potatoes under fresh water and arrange them on a baking tray with proper spacing.
2. Randomly poke holes in the potatoes using a fork.
3. Place the baking in the oven at 400°F and bake the potatoes for 25 to 30 minutes or until tender.
4. In the meantime, in a mixing bowl, add sour cream, mayonnaise, salt, diced onion, pepper, chives, half of the shredded cheese, and half of the crumbled bacon, and mix until everything combines well.
5. Once the potatoes are done, remove them from the oven and let them cool.
6. Peel the potatoes, cut them into bite-sized cubes, and add the cheese and cream mixture to the mixing bowl. Stir gently to coat all the potato cubes evenly.
7. Top the potato salad with the remaining shredded cheese and crumbled bacon. Garnish with sliced green onions.
8. Place the salad in the refrigerator until ready to serve.

Yield: 4

LOADED BAKED POTATO SALAD

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Loaded Baked Potato Salad is a hearty dish packed with comforting flavors. With tender Russet potatoes as its base, this salad boasts a creamy blend of sour cream and mayonnaise, complemented by the sharpness of cheddar cheese.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 5 Russet Potatoes
• ½ pound bacon, cooked and crumbled
• ½ cup Sour Cream
• ¼ cup Mayonnaise
• 1 small yellow Onion, finely diced
• 1 cup Sharp Cheddar Cheese, shredded
• ⅛ tsp Chives
• Green Onions, thinly sliced
• ½ tsp Black Pepper
• ½ tsp. Salt

Instructions

1. Rinse potatoes under fresh water and arrange them on a baking tray with proper spacing.
2. Randomly poke holes in the potatoes using a fork. 
3. Place the baking in the oven at 400°F and bake the potatoes for 25 to 30 minutes or until tender.
4. In the meantime, in a mixing bowl, add sour cream, mayonnaise, salt, diced onion, pepper, chives, half of the shredded cheese, and half of the crumbled bacon, and mix until everything combines well.
5. Once the potatoes are done, remove them from the oven and let them cool.
6. Peel the potatoes, cut them into bite-sized cubes, and add the cheese and cream mixture to the mixing bowl. Stir gently to coat all the potato cubes evenly.
7. Top the potato salad with the remaining shredded cheese and crumbled bacon. Garnish with sliced green onions.
8. Place the salad in the refrigerator until ready to serve.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 470Total Fat: 32gCarbohydrates: 27gProtein: 20g