Loaded Baked-Potato Salad
Courtesy of Idaho Potato Commission 16 Servings • 15 Min. Prep Time • 25 Min. Cook Time • 3 Hr. Chill Time| Ingredients |
|---|
| 4 lb. Idaho® potatoes, peeled |
| 1 lb. bacon, crisply cooked, and chopped into 1/2-in. pieces (fat reserved, if desired) |
| 4 oz. unsalted butter, softened |
| 1/2 c. chopped green onions |
| 2 c. grated or shredded cheddar cheese |
| 1-1/2 c. sour cream (regular or low-fat) |
| 1 Tbsp. black pepper |
| 1 tsp. salt |
Directions:
1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-in. pieces.
2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
3. Chill at least 2 hr. before serving. Adjust the seasoning prior to serving.
* Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
* Recipe courtesy of Kenny Bowers, Chef/Owner, Kenny's Wood Fired Grill, Dallas, TX.
