Recipe for cooking loaded baked potato salad

Super Salad Recipes :: Potato Salads

Loaded Baked Potato Salad

3/4 C. sour cream
3/4 C. mayonnaise
8 slices bacon, crisply cooked, drained and
    chopped (about 1/2 C.)
1/2 C. chopped red onion
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
6 med. baking potatoes (about 2 lb.)
Thinly sliced green onions with tops (optional)
Shredded Cheddar cheese (optional)

Mix together sour cream and mayonnaise in sm. bowl. Chop bacon and red onion; add to sour cream mixture. Stir in salt and black pepper; cover. Refrigerate until ready to serve.

Preheat oven to 425 degrees F.

Scrub potatoes thoroughly and pat dry. Prick potatoes. Bake 50-60 min. or until tender. Remove potatoes from oven; cool completely.

Coarsely chop potatoes into 1/2-in. pieces. Place in lrg. bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hr. or overnight.

Garnish with sliced green onions and cheddar cheese, if desired.

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