Baked Potato Salad

A hearty twist on classic potato salad featuring baked russet potatoes tossed with creamy sour cream and mayo, crispy bacon, sharp cheddar cheese, and fresh green onions.

american
Nutrition

High in calories and fat from mayonnaise, sour cream, bacon, and cheese, with moderate protein and carbohydrates from potatoes, offering some calcium but elevated sodium and saturated fat.

21% of daily energy
28 g
Carbs
32 g
Total fat
8.5 g
Protein
Egg FreeGluten FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

saladbbqpicnicsideoven and roastingfamily friendlygame day / sports night

Baked Potato Salad

Tastes Better From Scratch (Lauren Allen)

8

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Russet Potatoes
2 pound Russet Potatoes about 6 medium-size
Sour Cream
1 cup Sour Cream
Mayonnaise
1 cup Mayonnaise
Bacon
8 slice Bacon cooked and chopped
Green Onions
5 Green Onions chopped
Shredded Cheddar Cheese
1 cup Shredded Cheddar Cheese
Salt
Salt and freshly ground black pepper, to taste
Equipment
Oven

Oven

Fork

Fork

Knife

Knife

Mixing bowl

Mixing bowl

Large serving bowl

Large serving bowl

Spoon

Spoon

Instructions
1
Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
2
Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
3
At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
4
Combine the sour cream and mayonnaise in a bowl and stir well.
5
Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
6
Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
Baked Potato Salad

Baked Potato Salad

Tastes Better From Scratch (Lauren Allen)

8

servings

0

per serve

0

minutes

A hearty twist on classic potato salad featuring baked russet potatoes tossed with creamy sour cream and mayo, crispy bacon, sharp cheddar cheese, and fresh green onions.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Russet Potatoes
2 pound Russet Potatoes about 6 medium-size
Sour Cream
1 cup Sour Cream
Mayonnaise
1 cup Mayonnaise
Bacon
8 slice Bacon cooked and chopped
Green Onions
5 Green Onions chopped
Shredded Cheddar Cheese
1 cup Shredded Cheddar Cheese
Salt
Salt and freshly ground black pepper, to taste
Equipment
Oven

Oven

Fork

Fork

Knife

Knife

Mixing bowl

Mixing bowl

Large serving bowl

Large serving bowl

Spoon

Spoon

Instructions
1
Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
2
Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
3
At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
4
Combine the sour cream and mayonnaise in a bowl and stir well.
5
Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
6
Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
saladbbqpicnicsideoven and roastingfamily friendlygame day / sports night
Nutrition

High in calories and fat from mayonnaise, sour cream, bacon, and cheese, with moderate protein and carbohydrates from potatoes, offering some calcium but elevated sodium and saturated fat.

21% of daily energy
28 g
Carbs
32 g
Total fat
8.5 g
Protein
Egg FreeGluten FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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