Loaded Baked Potato Salad
Loaded Baked Potato Salad – or what I like to call a “ultimate summer BBQ salad.” Everything you love about loaded baked potatoes to create the most amazing summer salad ever!
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Servings: 18 -20
Ingredients
- 5 pounds unpeeled russet gold, or red potatoes, medium sized
- 1-2 tablespoons of olive oil
- 1 pound sliced bacon cooked and crumbled
- 4 green onions trimmed of the root ends, halved, and thinly sliced
- 6 ounces shredded Cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise plain or greek yogurt
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Wash the potatoes and poke holes in them with a fork.
- Place the cleaned potatoes on an aluminum foil lined baking sheet and lightly coat with olive oil.
- Bake for 50-60 minutes or until fork tender. Remove from the oven and let cool.
- Remove the skins and cut the potatoes into bite sized chunks and place in a large mixing bowl.
- Reserve 2 tablespoons each of the crumbled bacon and grated cheese, and a teaspoon of the sliced green onions for garnish.
- In a small bowl mix the mayo/greek yogurt and sour cream together.
- Add to the potatoes, then add the remaining onions, bacon, and cheese. Gently mix until fully combined. Salt and pepper to taste
- Serve immediately or refrigerate for up to two days, garnishing right before serving.