Loaded Baked Potato Salad
Description
Roasted potatoes are mixed with bacon, chives, cheese, and creamy dressing in this tasty recipe that's a loaded baked potato in salad form.
Ingredients
•
cooking spray
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4 pounds potatoes, unpeeled, cut into 1-inch cubes
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salt and ground black pepper to taste
•
1 pound bacon
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1 1/2 cups shredded Colby-Monterey Jack cheese, divided
•
1 onion, minced
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1/2 cup sour cream
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1/2 cup mayonnaise
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1 bunch chives, diced, divided
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.
2
Arrange potatoes in prepared baking pan; season with salt and pepper.
3
Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
4
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.
5
Combine 3/4 cup 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 cheese and chives.
6
Refrigerate salad 4 hours to overnight before serving.