LOADED POTATO SALAD
Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. -Monique Boulanger, Greenwood, Nova Scotia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Nutrition Facts : Calories 365 calories, Fat 28g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 497mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ALL-AMERICAN LOADED BAKED POTATO SALAD
This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!
Provided by spicejenmom
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
- Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g
LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
EASY LOADED BAKED POTATO SALAD
This is a recipe I came up with as an alternative to regular potato salad. That was my pre-"zaar" days. I saw that there were several others posted, however none looked this easy. It is a winner every time and there are never any leftovers.
Provided by princesslisa of a g
Categories Potato
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut potatoes into bite sized pieces.
- Boil for about 12 minutes or until fork tender.
- Drain potatoes and allow to cool completely.
- Add remaining ingredients; all of which can be adjusted to your liking.
Nutrition Facts : Calories 580, Fat 36.7, SaturatedFat 20.7, Cholesterol 100.7, Sodium 553.3, Carbohydrate 46.7, Fiber 4.7, Sugar 7.8, Protein 18.4
CHEESY POTATO SALAD
I love the baked-potato salad from the deli at the grocery store, but at $5 a pound it is a little crazy!! This sounds very similar; I would love to be able to make it myself...
Provided by AZPARZYCH
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover.
- Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
- Drain, and set aside to cool
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
- Gently stir in the cooled potatoes.
- Top with remaining cheese and onions, and sprinkle bacon bits over the top.
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
EASY LOADED BAKED POTATO CASSEROLE
Great and easy potato casserole packed with bacon, Cheddar, and green onions.
Provided by Gemini26
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
- Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
- Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g
LOADED BAKED POTATO SALAD
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.
Provided by Kathy
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-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 Facts : Calories 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, Sodium 746.5 mg, Sugar 3.4 g
LOADED RED POTATO SALAD
This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
- Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
LOADED BAKED POTATO SALAD
This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home! (my sister brings a bowl to take what MIGHT be left) Taste great hot out of the oven or "room temperature"
Provided by princess buttercup
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cube and boil potatoes with salt.
- Drain.
- Crumble bacon and slice onions (including tops).
- Combine sour cream, pepper and Miracle Whip.
- Add to potatoes.
- Add bacon, onions and cheese (reserve some of each for top).
- Mix with potatoes.
- Pour into baking dish.
- Top with reserved cheese, onions, and bacon.
- Bake 350 for 10-15 minutes (until cheese melts).
LOADED BAKED POTATO SALAD
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
Provided by Heidi
Categories Side Dish
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay-transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 g, Calories 463 kcal, Carbohydrate 29 g, Protein 11 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 608 mg, Fiber 2 g, Sugar 2 g
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
LOADED BAKED POTATO SALAD
This fully loaded baked potato salad is easy to make and SO delicious. It's packed with flavor from the potatoes, dressing, eggs, bacon, and cheese.
Provided by Alexa Blay
Categories Meal Prep
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Boil the potato chunks until they are fork tender but still firm.
- While the potato pieces are cooking, mix sour cream, Dijon mustard, mayonnaise, salt, pepper, and apple cider vinegar together in a bowl.
- When the potatoes have finished cooking, remove them from the heat and strain the water.
- Mix the potatoes, bacon, eggs, cheese, and chives together in a large mixing bowl.
- Pour dressing over potato salad and stir until everything is evenly coated. A lot of the creaminess comes from the potatoes getting a little mashed during the mixing process, so don't be afraid to smoosh them just a little!
- Serve warm or chill in the refrigerator for later.
Nutrition Facts : Calories 276 calories, Carbohydrate 24.3 grams carbohydrates, Cholesterol 99.5 milligrams cholesterol, Fat 14.4 grams fat, Fiber 2.5 grams fiber, Protein 12.3 grams protein, SaturatedFat 5.5 grams saturated fat, ServingSize 1/8, Sodium 419.7 grams sodium, Sugar 1.9 grams sugar, TransFat 0.2 grams trans fat
LOADED POTATO SALAD RECIPE
Loaded potato salad filled with potatoes, bacon, shredded cheese, green onions and a delicious creamy dressing. A fun twist on the classic potato salad that tastes like a loaded baked potato in salad form.
Provided by Jamielyn Nye
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot of boiling water with salt. Cook for 15 minutes, or until fork tender. Then drain and run under cold water. Once all the way cooled, dice into 1-inch pieces.
- Combine the mayo, sour cream, green onions or chives, ranch, salt and pepper in a small bowl. Then pour over the potatoes and stir together with the bacon and cheese.
- Add more salt and pepper to taste. Refrigerate until ready to serve. Top with extra shredded cheese, crumbled bacon and green onion if desired.
Nutrition Facts : Calories 212 kcal, Carbohydrate 15 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 616 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY LOADED BAKED POTATOES (4 WAYS)
It doesn't get an easier than this! This is a great side dish or a lunch with a salad. The humble spud all dressed up!
Provided by Dawn399
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Clean potatoes and wrap with foil.
- Bake for 1 hour or until tender.
- Cut a large X on top of potato and make an opening.
- Load with topping.
- Variation #1 Ham and Alfredo:.
- Pour Alfredo sauce in a sauce pan and stir in ham.
- Cook over medium heat until mixture is hot.
- Spoon mixture over potatoes.
- Variation #2 Broccoli and Cheese:.
- Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot.
- Spoon mixture over potato.
- Variation #3 Tex Mex:.
- Spoon 2 Tablespoons of salsa on each potato.
- Top with sour cream and guacamole.
- Variation #4 Chili and Cheese:.
- Stir chili and cheese together in a medium sauce pan and heat on medium heat.
- Cook until cheese is melted and spoon mixture over potatoes.
LOADED POTATO SALAD
Classic baked potato toppings tossed in a creamy dressing. Served as the perfect potluck side dish. This easy Loaded Baked Potato Salad is refreshing. Made with crispy bacon, cheddar cheese, tender baked potatoes, green onions, and seasoning.
Provided by Jessica (swankyrecipes.com)
Categories Appetizer Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
- Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.
Nutrition Facts : Calories 391 kcal, Carbohydrate 19 g, Protein 14 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 67 mg, Sodium 397 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
MAKEOVER LOADED BAKED POTATO SALAD
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 340mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BAKED POTATO SALAD
This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It's a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.
Provided by Lauren Allen
Time 1h5m
Number Of Ingredients 7
Steps:
- 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.
- At this point you can 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.
- Check out these other BBQ Side Dishes!
Nutrition Facts : Calories 322 kcal, Carbohydrate 24 g, Protein 11 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LOADED BAKED POTATO SALAD
Loaded Baked Potato Salad is a delicious cold side dish recipe made with russet potatoes and loaded with mayo, sour cream, crumbled bacon, cheddar cheese and chopped green onions.
Provided by Erin
Categories Side Dish Recipes
Time 2h30m
Number Of Ingredients 12
Steps:
- Cut the potatoes into 1/4 inch chunks.
- Dump the potato chunks into a large pot.
- Add cold water to the pot until the water is one inch higher than the potatoes.
- Add the salt to the pot and bring the water to a boil.
- Boil the potatoes until they are tender.
- Drain the potatoes and set aside to cool.
- Dump the mayo and sour cream into a large mixing bowl.
- Add the salt, pepper, garlic powder and onion powder to the bowl.
- Stir well.
- Once the potatoes are only slightly warm, add them to the bowl with the sour cream and mayo mixture.
- Stir until all of the potatoes are coated in the mixture.
- Add the crumbled bacon, shredded cheese and chopped green onions to the bowl.
- Stir until all of the ingredients are fully combined.
- Cover the bowl and place it in the refrigerator.
- Chill the salad for at least two hours before serving.
- Sprinkle additional crumbled bacon, shredded cheese and chopped green onions on top just before serving, if desired.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 44 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1330 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
LOADED BAKED POTATO SALAD / CASSEROLE RECIPE
Provided by Dishin' With Di
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F In a large bowl, toss potatoes with olive oil, ½ tsp. of salt and pepper. Line a baking sheet with parchment paper. Place potatoes on baking sheet in a single layer. Cook for about 25 minutes or until lightly browned. Toss once during cooking to brown evenly. Allow to cool slightly. While the potatoes are in the oven, cook the bacon until crisp. Drain on paper towels. Chop or crumble into bite size pieces. Save some for the topping. (I forgot to do that in the video) Grease a 9×13 baking dish with non stick spray or butter Place cooking rack in center of oven. Preheat oven to 350 degrees F, if baking immediately (See note below, to prepare ahead) In a bowl, combine the mayonnaise and sour cream. In a large bowl, combine the potatoes, mayonnaise/sour cream mixture, 1 ½ cups of cheddar cheese, most of the green onions and the bacon. Toss to combine. Season to taste with additional salt and pepper. Pour into prepared dish. Sprinkle top with reserved ½ cup of cheese, some crumbled bacon and green onions. Place in preheated oven on center rack for about 15 minutes or until cheese melts. Serve hot. I've also had it cold and this dish is great either way, but I prefer it hot out of the oven and then it can cool down to room temp, if there's any left! Goes great with steak, burgers, chicken or you name it! YUM! Enjoy! Recipe by: Diane Kometa Note: Can be made ahead. Prepare recipe up to #10, then cover with plastic wrap or foil and refrigerate overnight or up to 2 days. Before cooking, remove from refrigerator and let sit at room temperature for about 2 hours. Cook as directed.
LOADED BAKED POTATO SALAD
Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.
Provided by Food Network
Time 3h5m
Yield 6 to 8 servings (about 8 cups)
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
- Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
- Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
- Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
- Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.
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LOADED BAKED POTATO SALAD RECIPE - PILLSBURY.COM
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4/5 (19)Category LunchServings 8Total Time 1 hr
- Place 3 lb red potatoes, cut into 1/2-inch pieces, in large pot; fill with water until potatoes are just covered. Add a tablespoon of salt to water, if desired. Heat to boiling; simmer 7 to 9 minutes or until potatoes are fork-tender.
- In large bowl, beat 1 cup mayonnaise, 1/2 cup sour cream, salt and pepper to taste with whisk until smooth.
- Add cooled potatoes; stir to coat. Add 1/3 cup sliced green onions, 8 slices bacon, cooked and crumbled, and 1 cup shredded Cheddar cheese (4 oz). Gently stir to combine. Cover and refrigerate until ready to serve.
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- Reserve 2 tablespoons each of the crumbled bacon and grated cheese, and a teaspoon of the sliced green onions for garnish.
- Stir together the potatoes, sour cream, remaining bacon, Cheddar, green onions, kosher salt, and black pepper. Serve immediately or refrigerate for up to two days, garnishing right before serving.
LOADED POTATO SALAD - A WICKED WHISK
From awickedwhisk.com
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- Wash and cube red potatoes and bring to boil in well salted water. Let boil 10 minutes or until firm fork tender
- Drain potatoes and move to large mixing bowl. Add in 1 1/2 cups of sour cream and all other ingredients and mix well to combine
- When ready to serve, add in the remaining 1/4 cup of sour cream and garnish with extra cheese, bacon and green onions if desired. Serve immediately and enjoy!
EASY LOADED TWICE BAKED POTATOES - DELICIOUS ON A DIME
From deliciousonadime.com
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- Wash potatoes well. Poke them with a fork and either bake in a 350 degree F oven until they're easy to pierce with a knife (about 45 minutes, depending on size of potatoes), or cook in a microwave for 10-15 minutes.
- Once they're cooked and easy to pierce, let them cool slightly so that you can handle them. Slice them in half and scoop out the potato flesh, leaving a thick enough layer on the potato skin to maintain their shape.
- Add 1/2 cup milk and 1/2 cup plain yogurt to potatoes. Use a hand mixer to mix them until they're nice and creamy. This usually works best when they're still warm.
- Time for add-ins! Add bacon, chopped green onion or chives, fresh parsley (or dried), shredded cheese, garlic powder, onion powder, seasoning salt and pepper. This is a flexible recipe, so you can work with what you have on hand, but make sure you test the filling to make sure it tastes good! You could easily make these vegetarian by leaving out the bacon (although I might add some smoked paprika for that delicious smoky flavour). Stir well to combine.
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- In a medium bowl combine sour cream, mayonnaise, dijon mustard, crumbled bacon, cheddar cheese, diced green onions, paprika, garlic powder, salt and pepper.
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- In a large mixing bowl combine the cooled potatoes, bacon, red onion, cheese, and enough Greek yogurt to bind. Stir gently to combine. Season generously with salt and pepper. Top with scallions.
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- Place potatoes in a large pot and cover with water. Bring water to a boil and simmer potatoes for 9-10 minutes, until fork tender.
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- Rub the potatoes with olive oil and sprinkle with some salt. Place the potatoes on a baking sheet and bake in the oven for about 50 minutes to one hour until they're completely cooked.
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From theendlessmeal.com
5/5 (2)Total Time 25 minsCategory Potato SaladCalories 208 per serving
- Place the whole, unpeeled potatoes into a large pot and cover them with water. Bring the pot to a boil over high heat then reduce the heat and simmer until the potatoes are soft, about 15 minutes. Drain the pot and set the potatoes aside to cool. Once the potatoes are cool enough to handle, peel them and cut them into chunks.
- While the potatoes are boiling, cook the bacon. Add the bacon to a large pan over medium heat. Once some of the bacon fat starts to render, reduce the heat to medium-low and continue to cook until the bacon is crispy, about 10 minutes. Remove it from the pan and let it cool for a few minutes before crumbling it into smaller pieces.
- Add the chopped potatoes, crispy bacon, cheddar cheese, and chives to a large bowl. Pour the sour cream dressing over the top then gently mix the potato salad. NOTE: this salad tastes best if you let it rest in your fridge for 2 hours.
LOADED BAKED POTATO SALAD - TASTES JUST LIKE BAKED POTATO!
From willcookforsmiles.com
5/5 (2)Calories 644 per servingCategory Side Dish
- Preheat the oven to 400° and line a large rimmed baking sheet with aluminum foil, covering it entirely and up the sides. Place a wire rack in the baking sheet and lightly spray it with cooking spray.
- Rinse potatoes and place them in a pot. Fill the pot with cold water, enough to cover all the potatoes, and season with salt. Bring the pot to boil and lower the heat to medium.
LOADED BAKED POTATO SALAD - MRFOOD.COM
From mrfood.com
4/5 (9)Estimated Reading Time 50 secsCategory Potatoes, Rice & More
FULLY LOADED BAKED POTATO SALAD – US FOOD NETWORK
From usfoodnetwork.com
Estimated Reading Time 1 min
BAKED POTATO SALAD ⋆ REAL HOUSEMOMS
From realhousemoms.com
Category Side DishEstimated Reading Time 1 min
LOADED BAKED POTATO SALAD RECIPE | KARDEA BROWN | FOOD …
From foodnetwork.com
4.8/5 (25)Author Kardea BrownServings 5Category Side-Dish
BEST FULLY LOADED POTATOES - ALLRECIPES
From allrecipes.com
Author Vanessa Greaves
17 LOADED SALAD RECIPES - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
Reviews 3Estimated Reading Time 1 min
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From tastykitchen.com
4.8/5
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From creativehomemaking.com
Estimated Reading Time 2 mins
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From recipelion.com
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