Author: Susanne at Dish With Me
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Who doesn’t love a loaded baked potato? Who, I ask you? And who doesn’t love potato salad? Eh, well, I do know someone who doesn’t like a typical potato salad, but, even she likes this one. And, finally, who says potato salad has to be traditional? I say we can have it any way we want it. I thought it would be a grand idea to create a Simple Loaded Baked Potato Salad, and, it was! A great idea, that is.
Here is a scrummy spin on two classics: A restaurant style loaded baked potato AND potato salad. Combine the two and it is magic!
Typically, potatoes for potato salad are boiled, but not in this recipe. Nope, nope, nope, this particular potato salad is unique from start to finish. And the outcome is pretty cool!
So, we are going to start our recipe by baking some russet potatoes. Typically, I’m a huge fan of Yukon Gold potatoes, but starchy russet potatoes work great for this recipe.
HELPFUL HINTS FOR LOADED BAKED POTATO SALAD
I like to bake my potatoes first because they take longer to cool and then I’ll use the same baking tray to cook the bacon.
Test the potatoes tenderness by piercing with a fork, knife, or skewer. If tender, a fork or knife will easily pierce through the potato.
For best results, after the potatoes finish baking, just set them aside somewhere on the counter and let them cool completely. This could easily be done ahead of time.
Use the same foil covered baking tray to cook your bacon.
SIMPLE LOADED BAKED POTATO SALAD
- 4 pounds russet potatoes approximately
- 12 slices bacon cooked and crumbled
- 1 1/2 cups sour cream
- 1/4 cup mayo
- 2 Tablespoons ranch dressing powder this is equivalent to 1 envelope
- 2 teaspoons onion powder
- 1 Tablespoon Kosher salt or to taste
- 25 grinds freshly ground pepper
- 1 bunch green onions (aka: summer onions, spring onions, scallions) chopped, save a small palm full for garnish
- 1.5 cups cheddar cheese shredded
- Pre-heat oven to 400°F
- Triple line a baking tray with aluminum foil. You'll be using the same tray to cook your bacon.
- Place your cleaned russet potatoes on the baking tray and, with a sharp knife, make a slit on the top of each potato. Bake in a pre-heated 400°F oven for 60 minutes/1 hour. Test for tenderness.
- Once cooked, remove potatoes from the tray and set somewhere to cool completely. You can even put them on a plate and place them in the refrigerator, if you wish.
- On the same foil lined baking tray that you used for the potatoes, place 12 strips of bacon and bake for approximately 15 to 20 minutes. I always check on it after 10 minutes, but often cook it for 20 minutes. It really depends on how crispy you want your bacon. After it is finished cooking, remove to paper towels to drain and let cool completely before crumbling.
- In a bowl, add the sour cream, mayo, powdered ranch dressing, onion powder, Kosher salt, and freshly ground pepper. Mix well and set aside.
- Chop green onions and set aside.
- Measure out the cheddar cheese and set aside.
- Once bacon is cooled, crumble and set aside.
- Once potatoes are cooled, remove and discard the skins and cut the potatoes into cubes. Whatever size you want. I usually do about one inch to two inches in size. Place the cubed potatoes into a large bowl. Add the dressing and give it a good stir.
- Add the green onions, cheddar and crumbled bacon and mix until everything looks evenly dispersed.
- Chill in the refrigerator for a couple hours.
- Enjoy, friends!