loaded baked potato mixed together in salad form
Directions:
In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
LESLIE'S NOTES: I typically make this dish with Russet potatoes. I gave the suggestion of Yukon Gold because I have made it using those as well. Both are excellent! I also like to leave a little bit of the skins on the potatoes (especially if using Russets) to give a really baked potato taste. But that's just me.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 344 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 69.1mg | 21 % | |
Sodium 1569.5mg | 54 % | |
Potassium 178.6mg | 5 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.9g | ||
Protein 11.4g | 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: 403
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