Ingredients

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

How To Make Loaded Baked Potato Salad

Wash and cut the potatoes into bite-sized

pieces. Cover with water and boil until fork

tender, about 20-25 mins. Drain and cool the

potatoes. Once they’re cool, mix the mayo

and sour cream. Add the onions, chives, and

cheese. Salt and pepper to taste. Top with

extra shredded cheese and bacon and serve.

More Tips for Making Baked Potato Salad

Allow at least 15 minutes for the cider

vinegar to soak into the warm potatoes. The

warmer the potato, the more quickly the

vinegar will absorb. Don’t skip this step, it

adds a great pop to the salad.

Don’t want the whole house to smell like

bacon? Cook yours in the oven instead. Once

the potatoes have finished cooking, place the

bacon on a lined baking tray and cook at

400°F F for about 15 minutes or until your

desired crispness.

Sub in chives. If you’re going for that true,

steakhouse baked potato taste, feel free to

substitute chives for the green onions.

Sub yogurt for sour cream. I use natural sour

cream in this recipe, but if you’re looking to

cut calories, substitute non-fat Greek yogurt

for that added tang.