Loaded Twice Baked Potato Salad (Edit recipe)

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This Loaded Twice Baked Potato Salad is perfect to make to take to potlucks, get-togethers, and BBQs! So easy to make and the flavor is amazing with bacon, cheese, sour cream, and more in the mix for the perfect potato salad!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

9

Serves: 16

Ingredients

4 lb Potatoes, Russet, baked
1.5 cup Sour Cream
1.5 cup Mayonnaise
16 Bacon, Slices
4 Green Onion (Scallion)
1 cup Cheddar Cheese
4 Tbsp Dijon Mustard, Add more if you want
1 tsp Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 degrees.
Rinse off your potatoes and pat them dry for putting in the oven.
Place on the oven rack for about an hour until they are soft, you can flip them halfway thru if you want.
When done remove and allow to cool for cutting or peeling.
Cut up your bacon and cook it to your preference of doneness, we like ours chewy.
Place the bacon on a paper towel to help remove excess grease.
Slice your green onion and shred your cheese if needed.
Reserve some of the cheese, bacon, and green onions for garnishment for serving.
In a bowl mix together all your ingredients minus the potatoes until well mixed.
Cut your potatoes into about 1-inch pieces, leave the peel or peel the potatoes
Now I combined the potatoes and the dressing together up in a large bowl and then moved it
Allow to chill in the fridge for a couple of hours before serving.
Top with your garnishment!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	376
Fat:	25 g
Carbohydrates:	23 g
Protein:	7 g
Cholesterol:	49 g
Sodium:	448 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.