Baked Potato Salad
Devashish
A delicious baked potato salad loaded with sour cream, mayonnaise, bacon, green onions, and cheddar cheese.
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 233 kcal
- 2 pounds russet potatoes about 6 medium-size
- 1 cup sour cream
- 1 cup mayonnaise
- 8 slices bacon cooked and chopped
- 5 green onions chopped
- 1 cup shredded cheddar cheese
- salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees F.
Wash potatoes and prick them with a fork or knife.
Bake for 50 minutes to 1 hour or until they are fork tender.
Remove from the oven and cool completely.
Peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel.
Cut the potatoes into small pieces.
Combine the sour cream and mayonnaise in a bowl and stir well.
Add the potatoes to a large serving bowl. Season well with salt and pepper.
Add the sauce (just enough to coat them well–you may not use it all) and gently stir to coat.
Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
Calories: 233kcalCarbohydrates: 25gProtein: 9gFat: 11gSaturated Fat: 4gCholesterol: 20mgSodium: 360mgPotassium: 548mgFiber: 2gSugar: 3gVitamin A: 238IUVitamin C: 8mgCalcium: 149mgIron: 1mg
Keyword bacon bits, creamy mayo dressing, loaded potato salad, roasted potatoes, warm potato dish