Loaded baked potatoes go great with any type of grilled meat or seafood. But pairing the two on a plate can be a challenge, especially when you’re having to split your time between the kitchen and the deck or if you’re grilling away from home. A delicious alternative is to make this Loaded Baked Potato Salad. It has all the glorious flavors of perfectly baked and loaded potatoes in one easy to prepare and serve dish. Like most mayo-based salads, this one is very good served at room temperature or cold.
Loaded Baked Potato Salad Recipe
3 1/2 pounds russet potatoes (about 4 large)
1 tablespoon olive oil
1/2 pound bacon
3 tablespoons bacon drippings
1 1/4 cups sour cream
3/4 cup mayonnaise (or more to taste)
2 tablespoons white wine vinegar
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cups shredded cheddar cheese
1 bunch green onions, thinly sliced
Salt and black pepper to taste
Preheat oven to 400 degrees. Pierce potatoes with a fork, rub with olive oil and place on a baking sheet. Bake until tender, 50-60 minutes. Once potatoes are cool enough to handle, peel and dice or mash (I prefer them mashed); set aside. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to a stack of paper towels to drain; crumble. Measure out 3 tablespoons bacon drippings and place in a large mixing bowl. Whisk in sour cream, mayonnaise, vinegar, garlic powder and cayenne pepper. Add potatoes, bacon, cheddar cheese and green onions; stir until thoroughly combined adding more mayonnaise as necessary to reach desired consistency. Season to taste with salt and black pepper. Serve at room temperature or cover and refrigerate for at least 2 hours until cold. Makes 8-10 servings.