Try this Loaded Baked Potato Salad recipe, or contribute your own.
Suggest a better descriptionPlace the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.
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n a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 341 | ||
Calories from Fat: 211 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 125mg | 38 % | |
Sodium 598.8mg | 21 % | |
Potassium 665.7mg | 18 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 19.5g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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