2poundsRusset Potatoespartially peeled and cut into bite-sized pieces
Olive Oil
Salt
75gramsCheddarmedium or sharp, finely shredded
250gramsBaconsliced
200gramsMayo
150gramsSour Cream
100gramsScallionsthinly sliced
3gramsBlack Pepper1 1/3 teaspoons
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Instructions
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When done, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon - I freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and its fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine.
Garnish with black pepper and a sprinkle of cheese and additional scallions.
Notes
Customize your loaded baked potato salad with additional toppings like jalapenos, chives, or extra cheese. Serve it as a side dish at BBQs or gatherings for a flavorful twist on traditional potato salad.
BBQ, Loaded Baked Potato Salad, Potato Salad, Side Dish