Loaded Baked Potato Salad recipe
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Ingredients
- cooking spray 4 pounds potatoes, unpeeled, cut into 1-inch cubes salt and ground black pepper to taste 1 pound bacon 1 ½ cups shredded Colby-Monterey Jack cheese, divided 1 onion, minced ½ cup sour cream ½ cup mayonnaise 1 bunch chives, diced, divided
Nutrition Info
- 518.9 caloriescarbohydrate: 45 gcholesterol: 56.5 mgfat: 30.2 gfiber: 5.8 gprotein: 18.5 gsaturatedFat: 11.9 gservingSize: -sodium: 746.5 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Loaded Baked Potato Salad
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Season potatoes with salt and pepper and spread in the baking pan.
Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels, crumble into smaller pieces.
Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
Refrigerate salad before serving, 4 hours to overnight.