Description
A delightful fusion of baked potatoes and creamy potato salad, perfect for gatherings and barbecues.
Ingredients
Scale
- 4 large potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Start by boiling the potatoes in a large pot of salted water until they are tender, which usually takes about 15-20 minutes.
- Drain the potatoes and let them cool before cutting them into cubes.
- In a large mixing bowl, combine the sour cream and mayonnaise, whisking them together until smooth.
- Gently add the cubed potatoes to the bowl, followed by the cheddar cheese, crumbled bacon, and chopped green onions.
- Stir everything together until well combined.
- Season with salt and pepper to taste.
- For optimal flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld beautifully.
Notes
Store covered in an airtight container for up to 3 days. Not recommended for freezing as it may alter potato texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: potato salad, loaded baked potatoes, summer sides, barbecue recipes