Loaded Baked Potato Salad

Loaded Baked Potato Salad


  • 5-6 large baking potatoes
  • Extra-virgin olive oil, for brushing
  • 1 lb. bacon
  • 1 stick butter, softened
  • 1 pint sour cream
  • Salt and pepper
  • 4-5 scallions, thinly sliced
  • 1 1/2 – 2 cups cheddar cheese, shredded

Preheat the oven to 400°. Pierce the scrubbed potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.

Lay out bacon on a shallow rimmed baking sheet. Bake for about 20 minutes, or until browned & crispy. Allow to cool & crumble into small bits.

In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

Rachael Ray recipe

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