Name: Loaded Baked Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray -; Potatoes, unpeeled, cut into 1-inch cubes - 4 pounds; Salt and ground black pepper to taste - 4 pounds; Bacon - 1 pound; Shredded Colby-Monterey Jack cheese, divided - 1 ½ cups; Onion, minced - 1; Sour cream - ½ cup; Mayonnaise - ½ cup; Chives, diced, divided - 1 bunch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Loaded Baked Potato Salad

1. Cooking spray -

2. Potatoes, unpeeled, cut into 1-inch cubes - 4 pounds

3. Salt and ground black pepper to taste - 4 pounds

4. Bacon - 1 pound

5. Shredded Colby-Monterey Jack cheese, divided - 1 ½ cups

6. Onion, minced - 1

7. Sour cream - ½ cup

8. Mayonnaise - ½ cup

9. Chives, diced, divided - 1 bunch

How to cook deliciously - Loaded Baked Potato Salad

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

2. Stage

Season potatoes with salt and pepper and spread in the baking pan.

3. Stage

Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.

4. Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.

5. Stage

Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.

6. Stage

Refrigerate salad before serving, 4 hours to overnight.