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

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.