Baked Potato Salad (Print Version)
# Ingredients:
01 -
2 pounds russet potatoes (approximately 6 medium)
02 -
1 cup sour cream
03 -
1 cup mayonnaise
04 -
8 slices bacon, cooked and chopped
05 -
5 green onions, chopped
06 -
1 cup shredded cheddar cheese
07 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Wash potatoes thoroughly and prick them several times with a fork or knife. Bake for 50 minutes to 1 hour or until fork tender. Remove from the oven and allow to cool completely.
02 -
Peel all potatoes, or for authentic baked potato texture, leave skin on half of them. Cut all potatoes into small, bite-sized pieces.
03 -
In a medium bowl, combine sour cream and mayonnaise, stirring until smooth and well integrated.
04 -
Place potatoes in a large serving bowl and season generously with salt and pepper. Add just enough dressing to thoroughly coat the potatoes (you may not use all the dressing). Gently fold to distribute evenly.
05 -
Fold in most of the bacon, green onions, and cheese, reserving some of each for garnish. Gently combine to distribute ingredients without breaking potatoes.
06 -
Sprinkle the reserved bacon, green onions, and cheese on top for presentation. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
This salad can be made a day ahead and kept refrigerated. Allow to come to room temperature for best flavor before serving.
02 -
For a lighter version, substitute Greek yogurt for some of the sour cream.