Loaded Baked Potato Salad Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 3/4 cup sour cream
- 6 green onions chopped
- 3 tablespoons apple cider vinegar
- 4 pounds russet potatoes
- 1-2 tablespoons of olive oil
- 1 cup mayonnaise (i use olive oil flavor)
- 1 teaspoon kosher salt and freshly ground black pepper
- 1 pound bacon cooked cooled and chopped
- 1 1/2 cups medium cheddar cheese shredded
- Carbohydrate 34.9053300931659 g
- Cholesterol 72.8012857042653 mg
- Fat 26.3029527783124 g
- Fiber 2.59268022890105 g
- Protein 25.4643645723215 g
- Saturated Fat 10.825253411847 g
- Serving Size 1 1 -12 serving (271g)
- Sodium 1402.01819710448 mg
- Sugar 32.3126498642648 g
- Trans Fat 2.67425060411759 g
- Calories 479 calories
Preheat oven to 400 degrees F.Place the cleaned potatoes on an aluminum foil lined baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil and cook for 50-60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins and cut the potatoes into 1 inch chunks and place in a large mixing bowl. Sprinkle with the apple cider vinegar and let rest for 15-30 minutes.Cook the bacon in a large skillet, drain and let cool. Crumble into bite-size pieces.Mix the mayonnaise and sour cream in a small bowl and season with the kosher salt and pepper and then add to the potatoes. Stir in the bacon, green onion and cheddar cheese and season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving.
