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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lackland Air Force Base, San Antonio, TX