Loaded Baked Potato Salad
Loaded Baked Potato Salad is a gluten free side dish. This recipe makes 6 servings with 526 calories, 10g of protein, and 42g of fat each. For $1.02 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of shredded cheddar cheese, mayonnaise, russet potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 5 hours. 2297 people were glad they tried this recipe. It is brought to you by Brown Eyed Baker. With a spoonacular score of 55%, this dish is good. Similar recipes are Loaded Baked Potato Salad, Loaded Baked Potato Salad, and Loaded Baked Potato Salad.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 50 minutes
Ingredients:
8 slices bacon, cooked and crumbled
¾ cup mayonnaise
2 pounds Russet potatoes, scrubbed and pricked all over with a fork or knife
½ cup shredded cheddar cheese
¾ cup sour cream
Equipment:
oven
whisk
bowl
spatula
Cooking instruction summary:
1. Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.2. Once potatoes are completely cool, cut into ½-inch pieces. 3. In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.
Step by step:
1. Preheat oven to 425 degrees F.
2. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.
3. Once potatoes are completely cool, cut into ½-inch pieces.
4. In a large bowl, whisk together the mayonnaise and sour cream.
5. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving.
6. Garnish with additional bacon, shredded cheddar and green onion, if desired.
Nutrition Information:
covered percent of daily need
