Creamy Baked Potato Salad with Bacon and Cheese (Print version)
Fluffy baked russet potatoes tossed with sour cream dressing, crispy bacon, cheddar, and green onions.
# Ingredients:
For the potatoes
01 -
3 lb (1.36 kg) medium russet potatoes, scrubbed
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
For the dressing
05 -
1 cup (240 g) sour cream
06 -
3/4 cup (170 g) mayonnaise
07 -
1 tablespoon Dijon mustard
08 -
1 tablespoon apple cider vinegar
09 -
1/2 teaspoon garlic powder
For the loaded mix-ins
10 -
10 slices thick-cut bacon, cooked crisp and chopped
11 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
12 -
5 green onions, thinly sliced, divided
# Instructions:
01 -
Heat the oven to 400°F (200°C). Rub the potatoes with olive oil and season with half the salt and pepper. Bake directly on the oven rack or on a sheet pan for 50-60 minutes, until tender all the way through.
02 -
While the potatoes bake, cook the bacon until crisp. Drain on paper towels, then chop into small pieces.
03 -
Let the potatoes cool for 25-30 minutes, or until easy to handle. Cut into 3/4-inch chunks, leaving some of the skin on for texture.
04 -
In a large bowl, stir together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and the remaining salt and pepper until smooth.
05 -
Add the potato chunks to the dressing and fold gently. Stir in about three quarters of the bacon, 1 cup of the cheddar, and most of the green onions.
06 -
Cover and chill for at least 30 minutes. Before serving, top with the remaining bacon, cheddar, and green onions. Taste and adjust salt and pepper if needed.
# Good to know:
01 -
Best served chilled or lightly cool, not ice cold.
02 -
Make up to 24 hours ahead and add reserved toppings before serving.
03 -
Estimated nutrition is per side serving.