Recipe courtesy of Food Network
Recipe courtesy of Food Network
Watch how to make this recipe.
Loaded Baked Potato Salad
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- Level: Easy
- Total: 3 hr 5 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 50 min
- Yield: 6 to 8 servings (about 8 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 494
- Total Fat
- 39 g
- Saturated Fat
- 15 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 68 mg
- Sodium
- 640 mg
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.
- Level: Easy
- Total: 3 hr 5 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 50 min
- Yield: 6 to 8 servings (about 8 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 494
- Total Fat
- 39 g
- Saturated Fat
- 15 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 68 mg
- Sodium
- 640 mg
Ingredients
Directions
- 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.
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