Loaded Baked Potato Salad by LMB

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Name: Loaded Baked Potato Salad by LMB
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 pounds Russet potatoes; 1/2 cup Sour cream; 1/4 cup Mayonnaise; 1/2 small onion chopped; chives; 3/4 cup cheddar cheese shredded; salt; pepper

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INGREDIENTS

2 1/2 pounds Russet potatoes
1/2 cup Sour cream
1/4 cup Mayonnaise
1/2 small onion ; chopped
chives
3/4 cup cheddar cheese ; shredded
salt
pepper

Servings

INSTRUCTIONS

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!

NOTES

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Loaded Baked Potato Salad by LMB

2 1/2 pounds Russet potatoes
1/2 cup Sour cream
1/4 cup Mayonnaise
1/2 small onion chopped
 chives
3/4 cup cheddar cheese shredded
 salt
 pepper

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!

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Nutrition

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Serving Size: 1 Serving (1439g)
Recipe Makes: 1 Servings

Calories: 1636
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 %
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.

About Our Nutrition Facts

Calories per serving: 1636

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