Best 5 Twice Baked Potato Salad Recipes
Twice-baked potato salad is a delightful dish that combines the flavors of roasted potatoes, creamy fillings, and tangy dressings. It begins with perfectly roasted potatoes that are then carefully scooped out and mashed, creating a fluffy and flavorful base for the salad. This mixture is then combined with a variety of ingredients, such as mayonnaise, sour cream, celery, onions, hard-boiled eggs, and crumbled bacon, resulting in a rich and satisfying filling. The stuffed potato skins are then topped with additional cheese and baked until golden brown, creating a crispy and cheesy crust. To complete the dish, a tangy dressing made with vinegar, mustard, and herbs is drizzled over the top, adding a burst of flavor and freshness. This versatile salad can be served warm or cold, as a main course or a side dish, and is a perfect addition to any picnic, potluck, or family gathering. Along with the classic twice-baked potato salad recipe, this article also includes variations such as a bacon ranch version, a vegetarian option, and a spicy Mexican-inspired salad. With its creamy filling, crispy crust, and tangy dressing, twice-baked potato salad is sure to be a hit with everyone who tries it!
Check out the recipes below so you can choose the best recipe for yourself!
BAKED POTATO SALAD
This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It's a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.
Provided by Lauren Allen
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
- Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
- At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
- Combine the sour cream and mayonnaise in a bowl and stir well.
- Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
- Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
- Check out these other BBQ Side Dishes!
Nutrition Facts : Calories 322 kcal, Carbohydrate 24 g, Protein 11 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE BAKED POTATO SALAD
It's kind of difficult for me to post my recipes, because I usually don't measure; I approximate. In this recipe, it's taste and tell! (taste it and you can tell if it needs anything) This was another experiment, it's easy and yummy!!
Provided by Sharon Capozzo
Categories Potato Salads
Number Of Ingredients 7
Steps:
- 1. Boil potatoes until soft and eggs until hard boiled. Cool both.
- 2. Chop potatoes and eggs and place in a big bowl. Add the rest of the ingredients and stir. Give it a taste and you can tell if it needs anything else. Sprinkle top with green onions, bacon and more cheddar cheese.
- 3. This potato salad goes well with a nice grilled steak or ribs! Enjoy!
Tips:
- Use fresh, high-quality potatoes: This will ensure the best flavor and texture for your potato salad.
- Boil the potatoes until they are tender but still firm: You don't want them to be too soft or they will fall apart when you mix them with the other ingredients.
- Cool the potatoes completely before mixing them with the other ingredients: This will help to prevent the potato salad from becoming watery.
- Use a variety of toppings and mix-ins: This will add flavor and interest to your potato salad. Some popular options include bacon, cheese, chives, celery, and red onion.
- Don't overmix the potato salad: A few gentle stirs is all you need to combine the ingredients. Overmixing will make the potato salad mushy.
- Chill the potato salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to firm up.
Conclusion:
Twice-baked potato salad is a delicious and versatile dish that can be served as a side dish or main course. It's perfect for potlucks, picnics, and backyard barbecues. With so many different variations, there's sure to be a twice-baked potato salad recipe that everyone will enjoy.
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