Loaded Baked Potato Salad by LMB
Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender.
Cool and cut the potatoes into bite sized chunks. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gives them an excellent texture and prevents the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip that step!
Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
Top with extra shredded cheese, bacon, and chives, and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1439g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 575 (35%)|
|Amt Per Serving||% DV|
|Total Fat 63.9g||85 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 158.6mg||49 %|
|Sodium 1187.5mg||41 %|
|Potassium 5066.2mg||133 %|
|Total Carbohydrate 220.5g||65 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 204.5g|
|Protein 52.6g||75 %|
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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: 1636
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