Loaded Baked Potato Chicken Salad Food

LOADED BAKED POTATO & CHICKEN CASSEROLE

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.

LOADED BAKED POTATO SALAD

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.

LOADED BAKED POTATO SALAD

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 BUFFALO CHICKEN BAKED POTATO SALAD

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.

EASY LOADED BAKED POTATO SALAD

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.

LOADED BAKED POTATO SALAD

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).

ALL-AMERICAN LOADED BAKED POTATO SALAD

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.

BAKED POTATO SALAD - LOADED!

Steps:

• Bake the potatoes either in the oven or the microwave until cooked through. Let cool.
• Meanwhile, mix sour cream, yogurt, mustard, onion powder and celery seed in a large bowl.
• Cut new potatoes into bite-sized pieces (in half or quarters (depending on the size). Add to bowl with dressing, along with egg pieces and celery. Gently stir. At this point, you want to really taste the salad and add salt and pepper, using as much or as little as you prefer. I use about 1/2 teaspoon of both.
• Put salad into a serving bowl. Top with tomato, cheddar, then bacon bits and onions and chill!