Loaded Baked Potato Chicken Salad Food

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LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

Make and share this Loaded Baked Potato Salad recipe from Food.com.

Provided by Carolyn J.

Categories     < 60 Mins

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs russet potatoes
8 slices bacon, cooked and chopped
1/3 cup sour cream
1/3 cup mayonnaise
1/2 cup buttermilk
4 scallions, thinly sliced
2 cups broccoli, cooked and chopped
8 ounces cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 350°F.
  • Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45-50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you're making the salad.
  • Cut the potatoes into 1" to 1-1/2" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor.

Nutrition Facts : Calories 317.3, Fat 15.3, SaturatedFat 8.4, Cholesterol 40.9, Sodium 576.4, Carbohydrate 33.3, Fiber 4.6, Sugar 3.1, Protein 12.9

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

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

8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip or 1 cup mayonnaise

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 BUFFALO CHICKEN BAKED POTATO SALAD



Loaded Buffalo Chicken Baked Potato Salad image

Holy cow, this is a unique potato salad recipe. Like Crystal says, it's a cross between Buffalo chicken wings and loaded baked potatoes. Super creamy, it has a great kick from the wing sauce. We loved all the extra toppings. Red pepper adds a pop of sweetness. Onions give the potato salad a savory flavor. Bacon adds a touch of...

Provided by Crystal Schlueter

Categories     Chicken Salads

Time 55m

Number Of Ingredients 13

2 1/2 lb red potatoes, small
1 large celery stalk with leaves, chopped
1/2 c green onion tops, thinly sliced
1 medium red bell pepper, diced
3/4 c diced rotisserie chicken
2/3 c mayonnaise
1/4 c sour cream
6 Tbsp Buffalo wing sauce
2 Tbsp white vinegar
1/4 c crumbled blue cheese
1/4 c sliced blue cheese stuffed green olives
1/4 c shredded cheddar cheese
5 slice cooked and crumbled bacon

Steps:

  • 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
  • 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
  • 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
  • 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

This is a Rachel Ray recipe that is SINFULLY delicious. This makes a LOT of potato salad, great for block parties or pot lucks. Enjoy.

Provided by Julia Lynn

Categories     Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

3 1/2 lbs baking potatoes
extra virgin olive oil, for brushing
1 lb bacon, cut into 1 inch pieces
1/2 cup butter, soft
1 pint sour cream
1/2 bunch scallion, thinly sliced
1 lb cheddar cheese, shredded

Steps:

  • Preheat oven to 400. Pierce potatoes with fork, brush with oil. Bake one hour or until tender. Let cool, then cut into bite sized pieces.
  • Cook bacon in skillet until crisp, drain.
  • In a large bowl, combine butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

Nutrition Facts : Calories 711.7, Fat 54.5, SaturatedFat 28.2, Cholesterol 123.1, Sodium 757.4, Carbohydrate 35.5, Fiber 3.1, Sugar 1.9, Protein 21.2

EASY LOADED BAKED POTATO SALAD



Easy Loaded Baked Potato Salad image

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

5 -6 red potatoes, unpeeled
salt & pepper, to taste
1 pint sour cream
1 cup finely shredded cheddar cheese
2 green onions, sliced
1/2 bag of recipe ready bacon bits

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

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

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

6 small russet potatoes (about 3 pounds)
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
8 slices bacon
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
6 ounces sharp Cheddar, cut into 1/3-inch cubes (about the size of a pea)
2 scallions, thinly sliced, white and green parts separated

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.

LOADED BAKED POTATO & CHICKEN CASSEROLE



Loaded Baked Potato & Chicken Casserole image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Provided by bsmith1

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500 degrees.
  • In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add potatoes to bowl and allow to marinate for 10 minutes.
  • Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  • Coat baking dish with cooking spray.
  • Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  • Fry bacon and set aside to drain.
  • Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  • Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  • Crumble the bacon, grate the cheese, and chop the green onions.
  • Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  • Add fresh green onions before serving.

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