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 calories
carbohydrate: 45 g
cholesterol: 56.5 mg
fat: 30.2 g
fiber: 5.8 g
protein: 18.5 g
saturatedFat: 11.9 g
servingSize: -
sodium: 746.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  2. Season potatoes with salt and pepper and spread in the baking pan.

  3. Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.

  4. 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.

  5. 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.

  6. Refrigerate salad before serving, 4 hours to overnight.

Recipe Yield

8 servings

Recipe Note

Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.

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