Loaded Baked Potato Salad (Print Version)
Baked potatoes tossed with bacon, cheddar, green onions, and a creamy dressing, chilled for rich flavor.
# Ingredients:
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
03 -
3 tablespoons apple cider vinegar
04 -
1 cup mayonnaise
05 -
¾ cup sour cream or Greek yogurt
06 -
1 teaspoon kosher salt
07 -
1 teaspoon freshly ground black pepper
08 -
12 ounces bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
1 ½ cups medium cheddar cheese, shredded
# Directions:
01 -
Preheat the oven to 400°F.
02 -
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.
03 -
Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. Transfer the potato flesh to a large mixing bowl, even if it crumbles.
04 -
While the potatoes are still warm, sprinkle them with apple cider vinegar and let rest for 15-30 minutes or until cooled.
05 -
Cook the bacon in a large skillet or the oven, drain, and let cool. Crumble into bite-size pieces.
06 -
In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and freshly ground black pepper.
07 -
Pour the mayonnaise mixture over the cooled potatoes, then add crumbled bacon, green onions, and shredded cheddar cheese. Gently fold the ingredients together. Adjust seasoning with salt and pepper to taste.
08 -
Refrigerate the salad for at least 3 hours or up to overnight before serving. Store in the refrigerator for up to 4 days.
# Notes:
01 -
To avoid a strong bacon smell in your kitchen, cook the bacon in the oven. Place it on a lined baking tray and bake at 400°F for about 15 minutes or until crispy.