Loaded Baked Potato Salad

Name: Loaded Baked Potato Salad
Cook time: 35 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: cooking spray; 4 pounds potatoes, unpeeled, cut into 1-inch cubes; salt and ground black pepper to taste; 1 pound bacon; 1\u2009½ cups shredded Colby-Monterey Jack cheese, divided; 1 onion, minced; ½ cup sour cream; ½ cup mayonnaise; 1 bunch chives, diced, divided

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

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

Step: 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.

Step: 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.

Step: 6

Refrigerate salad before serving, 4 hours to overnight.

NUTRITION FACT

Per Serving: 519 calories; protein 18.5g; carbohydrates 45g; fat 30.2g; cholesterol 56.5mg; sodium 746.5mg.

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