Loaded Baked Potato Salad
Ingredients
- cooking spray
- 4 pounds potatoes, unpeeled, cut into 1-inch cubes
- salt and ground black pepper to taste
- 1 pound bacon
- 1 ½ cups shredded colby-Monterey Jack cheese, divided
- 1 onion, minced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 bunch chives, diced, divided
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.
- Arrange potatoes in prepared baking pan; season with salt and pepper.
- Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.
- Combine 3/4 cup cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup cheese and chives.
- Refrigerate salad 4 hours to overnight before serving.
Source
Original recipe: View Original