Loaded Baked Potato Salad
Loaded baked potato salad is made by tossing seasoned, tender potatoes in a sour cream and ranch dressing then adding all of your favorite toppings like crispy bacon, cheddar cheese and green onions.
Ingredients
- 4 large Russet Potatoes
- 2 Tbs Olive Oil
- 7 Strips Cooked Bacon, Chopped
- 1 ½ Cups Sour Cream
- ½ Cup Mayonnaise
- 2 Tbs Red Wine Vinegar
- 2 Tbs Dry Ranch Seasoning
- 2 Cups Cheddar Cheese, shredded
- 5 Green Onions, sliced
- 1 Tbs Black Pepper
Instructions
- Clean and dry the potatoes and rub them in olive oil. sprinkle the skin with salt and prick them for a fork several times to allow for ventilation.
- Place them on a baking sheet and into the oven for about 1 hour or until they are fork tender. Let them cool completely.
- Cut the potatoes into large chunks and add them to a large bowl. The potatoes will fall apart into smaller pieces while mixing the salad/ serving.
- In a medium sized bowl, stir together the sour cream, mayonnaise, red wine vinegar, ranch seasoning, and black pepper.
- Pour the dressing over the potatoes and toss them together until the potatoes are evenly coated.
- Add the bacon, green onions and cheddar cheese and fold them into the potato salad. (Save some bacon bits, cheese and green onions for the topping.)
- Top the potato salad with a little more shredded cheese, bacon and green onions. Serve cold and enjoy!