Loaded Baked Potato Salad
If you're a fan of loaded baked potatoes adorned with bacon, cheese, sour cream, and chives, then this roasted potato salad is tailor-made for your tastes. It's consistently a crowd-pleaser at barbecues and potluck dinners.
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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-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.
Nutrition
Calories: 519kcalCarbohydrates: 45gProtein: 19gFat: 30gSaturated Fat: 12gCholesterol: 57mgSodium: 746mgPotassium: 1166mgFiber: 6gSugar: 3gVitamin C: 55mgCalcium: 66mgIron: 2mg
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