Loaded Baked Potato Salad

Loaded Baked Potato Salad


Love loaded baked potatoes as soon as bacon, cheese, cutting cream, and chives? This potato salad is for you! Made following roasted potatoes. Always a hit at barbeques and pot-luck dinners.

The ingredient of Loaded Baked Potato Salad

  1. cooking spray
  2. 4 pounds potatoes, unpeeled, cut into 1-inch cubes
  3. salt and arena black pepper to taste
  4. 1 pound bacon
  5. 1u2009u00bd cups shredded Colby-Monterey Jack cheese, divided
  6. 1 onion, minced
  7. u00bd cup cutting cream
  8. u00bd cup mayonnaise
  9. 1 bunch chives, diced, divided

The instruction how to make Loaded Baked Potato Salad

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan taking into account bearing in mind cooking spray.
  2. Season potatoes afterward salt and pepper and press on in the baking pan.
  3. Roast potatoes in the preheated oven until easily pierced in the same way as a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
  4. Place bacon in a large skillet and cook on top of higher than medium-high heat, turning occasionally, until evenly browned, just about 10 minutes. Drain bacon regarding paper towels; crumble into smaller pieces.
  5. enhance 3/4 cup Colby-Monterey Jack cheese, onion, caustic cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. decorate past remaining 1/4 cup Colby-Monterey Jack cheese and chives.
  6. Refrigerate salad before serving, 4 hours to overnight.

Nutritions of Loaded Baked Potato Salad

calories: 518.9 calories
carbohydrateContent: 45 g
cholesterolContent: 56.5 mg
fatContent: 30.2 g
fiberContent: 5.8 g
proteinContent: 18.5 g
saturatedFatContent: 11.9 g
sodiumContent: 746.5 mg
sugarContent: 3.4 g


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