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.
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
SHANNON'S LOADED BAKED POTATO SALAD
a tip.....use the crock from your crockpot - chill in fridge or freezer to make VERY cold. Put the final mixture in this. Will stay cold for hours. You can make your own bacon bits by frying up 16 oz of bacon, put on paper towel to drain, cool, crumble. I have also put a couple of tablespoons of the bacon grease in the mixture...
Provided by Shannon Lee
Categories Other Salads
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. 1. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
- 2. 2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine, gently folding sour cream and mayonnaise so you're not mashing the potatoes. Save some of the cheese, bacon bits and onion to put on top to make pretty.
- 3. 3. Chill at least 2 hours 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
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
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
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
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