Loaded Baked Potato Salad

by Nanncian Sun Jul 07, 2013 11:30 pm

Loaded Baked Potato Salad combines all the best flavors of an amped-up baked potato: sour cream, bacon, cheddar and green spring onions.

Ingredients:
2 pounds Russet potatoes, scrubbed and pricked all over with a fork or knife
¾ cup mayonnaise
¾ cup sour cream
8 slices bacon, cooked and crumbled
Salt and Pepper as per taste
½ cup shredded cheddar cheese
⅓ cup chopped scallions (spring onions green part only)

Preparation:
Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely. Once potatoes are completely cool, cut into ½-inch pieces. In a large bowl, whisk together the mayonnaise and sour taste . Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.