LOADED BAKED POTATO SALAD
Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.
Provided by Kathy
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Season potatoes with salt and pepper and spread in the baking pan.
- Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
- 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.
- 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.
- Refrigerate salad before serving, 4 hours to overnight.
Nutrition Facts : Calories 518.9 calories, Carbohydrate 45 g, Cholesterol 56.5 mg, Fat 30.2 g, Fiber 5.8 g, Protein 18.5 g, SaturatedFat 11.9 g, Sodium 746.5 mg, Sugar 3.4 g
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