thepioneerwoman4.1
Loaded Baked Potato Salad
Loaded with crispy bacon, cheddar cheese, and green onion, this loaded baked potato salad is the ultimate summer side dish recipe. Bring it to the potluck!
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400˚F.
2
Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about ⏱️ 1 hour. Let cool for 15 to ⏱️ 20 minutes, or until able to handle comfortably.
3
Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It's OK if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about ⏱️ 1 hour.
4
In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.
5
Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onion and the remaining 2 tablespoons of bacon just before serving.
Nutrition Facts
calories
421 Calories
fat Content
24 g
fiber Content
3 g
sugar Content
3 g
sodium Content
626 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
41 mg
carbohydrate Content
41 g
saturated Fat Content
8 g
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