The Ultimate Loaded Baked Potato Salad Food

THE ULTIMATE BAKED POTATO SALAD

Steps:

• Place potatoes in even layer in greased 13x9-inch baking dish. Combine 3 cups cheese, mayonnaise and onion in medium bowl; spread mixture over potatoes. Sprinkle potato mixture with bacon, peppers and olives.
• Bake in preheated 350°F oven 35 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.
• Make-ahead tip: Recipe may be assembled up to 24 hours in advance. Bake in preheated 350°F oven 45 minutes or until bubbly. Top with remaining cheese; bake 5 minutes more.

THE ULTIMATE LOADED BAKED POTATO SALAD

Steps:

• Put the potatoes in a large pot and add 1 tablespoon of salt and just enough water to cover them.
• Put the pot over high heat until it reaches a boil. Reduce heat to a simmer and cook stirring occasionally until fork tender, 7-9 minutes.
• Drain and rinse. Cover with cold water, stir and drain a few times to get them to cool down.
• While the potatoes are cooking, in a large bowl combine the scallions, bacon, 1/2 teaspoon of salt, the black pepper, sour cream, and mayonnaise.
• Add the potatoes to the bowl and stir gently to combine.
• Cover and chill. Once cooled, add the cheddar cheese and stir. Cover and cool until time to serve.
• Before serving, stir and then taste. It is possible that the potatoes will have soaked up some of the dressing and that it is now less creamy and moist than it was before. If this has happened, add an additional 2 tablespoons each of sour cream and mayonnaise. Stir and taste. Repeat if needed.

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).

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:

• Place the potatoes in a greased 15x10x1 inch baking pan, sprinkle with salt and pepper.
• Bake, uncovered at 425° for 40-45 minutes or until tender.
• Cool in pan on a wire rack.
• In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
• In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
• Serve immediately.