Description
A creamy, chilled salad that captures the flavor of a fully loaded baked potato with bacon, cheddar cheese, and a rich sour cream dressing.
Ingredients
Scale
- 3 lbs Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more for boiling
- 1/2 teaspoon black pepper
- 8 slices bacon, cooked crisp and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh chives or green onions
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub them lightly with olive oil, 1 teaspoon of salt, and pepper.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until tender when pierced with a knife. Let them cool slightly.
- While potatoes bake, cook the bacon until crisp. Drain on paper towels and crumble. Set aside.
- Once the potatoes are cool enough to handle, scoop out the flesh into a large bowl, discarding the skins. You should have about 6 cups of potato flesh.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, white vinegar, garlic powder, and a pinch of salt and pepper until smooth. This is your dressing.
- Add the dressing to the warm potato flesh. Gently fold until the potatoes are coated. Do not overmix; you want some texture remaining.
- Fold in the crumbled bacon, shredded cheddar cheese, chopped chives, and chopped hard-boiled eggs (if using).
- Taste and adjust seasoning if needed. Cover the bowl and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
Notes
- For best results, prepare the dressing while the potatoes are still warm so it incorporates smoothly.
- You can bake the potatoes a day ahead and store them refrigerated before scooping the flesh.
- If you prefer a tangier dressing, substitute plain Greek yogurt for half of the sour cream.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 10
- Cholesterol: 55