Loaded Baked Potato Salad

Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 519 Calories

Ingredients

• ½ cup sour cream
• ½ cup mayonnaise
• salt and ground black pepper to taste
• 1 pound bacon
• 1 onion, minced
• cooking spray
• 4 pounds potatoes, unpeeled, cut into 1-inch cubes
• 1 ½ cups shredded Colby-Monterey Jack cheese, divided
• 1 bunch chives, diced, divided

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Step 2

Season potatoes with salt and pepper and spread in the baking pan.

Step 3

Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.

Step 4

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.

Step 5

Combine 3/4 cup Colby-Monterey Jack 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 Colby-Monterey Jack cheese and chives.

Step 6

Refrigerate salad before serving, 4 hours to overnight.