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Loaded Baked Potato Salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
300 minutes
Loaded baked potato salad: Roasted potatoes tossed with bacon, chives, cheese, and creamy dressing for a delicious twist.
Ingredients:
  • cooking spray
  • 4 pounds potatoes, unpeeled, cut into 1-inch cubes
  • salt and ground black pepper to taste
  • 1 pound bacon
  • 1.5 cups shredded Colby-Monterey Jack cheese, divided
  • 1 onion, minced
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 bunch chives, diced, divided
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C), then generously grease a 9x13-inch baking pan using cooking spray.
  • Season the potatoes generously with salt and pepper, then evenly spread them in the baking pan.
  • Roast the potatoes in the preheated oven until fork-tender, for 25 to 35 minutes. Allow them to cool for 10 to 15 minutes before serving.
  • In a large skillet over medium-high heat, cook the bacon, turning occasionally, until evenly browned, for about 10 minutes. Drain the crispy bacon on paper towels and crumble into smaller pieces.
  • In a large bowl, mix together 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives. Add potatoes and crumbled bacon, then top with the remaining 1/4 cup cheese and chives for garnish.
  • Chill the salad in the fridge for at least 4 hours or overnight before serving.

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