Makeover Loaded Baked Potato Salad Food

LOADED BAKED POTATO SALAD

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.

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).

MAKEOVER LOADED BAKED POTATO SALAD

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.

LOADED BAKED POTATO SALAD

Steps:

• For the garlicky whipped aioli: Add the cream cheese, sour cream, mayonnaise, parsley, mustard, lemon juice, Worcestershire sauce, celery seeds, garlic and 1 teaspoon black pepper to the bowl of a stand mixer fitted with the paddle attachment. Whip until everything is fully incorporated. Cover and refrigerate.
• For the loaded baked potato salad: Preheat the oven to 350 degrees F.
• Toss the potatoes in the canola oil and sprinkle with 2 teaspoons salt. Place on a baking sheet and bake until soft, 50 minutes. Let cool to room temperature. Slice into 1/2-inch pieces and add to a large mixing bowl.
• Heat a nonstick skillet over medium heat. Add the bacon and cook slowly, stirring occasionally, until the fat is rendered and the bacon is slightly crispy. Remove from heat and strain off the excess oil. Add to the mixing bowl.
• Add the onions, eggs and aioli to the bowl. Fold together gently until evenly incorporated. Place in a serving dish and garnish with the chives.

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 BAKED POTATO SALAD

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.

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.