Loaded Baked Potato Salad

Baked potatoes, crispy bacon and sharp cheddar cheese are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the ingredient-loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.

From Cooking Channel
TOTAL TIME: 2 hr 55 min
Prep: 5 min
Inactive Prep: 2 hr
Cook: 50 min
 
YIELD: 6 to 8 servings (about 8 cups)
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.

Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.

Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board, and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.

Whisk together the sour cream, mayonnaise, 2 tablespoons water, the apple cider vinegar and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.

Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

Copyright 2014 Cooking Channel, LLC. All rights reserved.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on August 13, 2014

    Flag

    wow! this was excellent

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 20, 2014

    Flag

    I gave this a trial run yesterday before deciding to serve it at a family gathering next weekend. I used 4 tbs of vinegar instead of 2 of vinegar and 2 of water, I really like vinegar. I also added 1/2 tsp of celery seed. I used to have just one potato salad recipe that was my hands down favorite but thanks to this recipe I now have 2. This is something I could easily sit down to and make a meal of all on its own.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.