You no longer have to choose between a loaded baked potato and a potato salad, ’cause our Loaded Baked Potato Salad offers the best of both worlds! This potato salad recipe takes a classic taste and gives it a new twist! That means you get sour cream, shredded cheese, crumbled bacon, and more!
What You’ll Need
- 1 (20-ounce) bag refrigerated diced potatoes
- 1 (16-ounce) container sour cream
- 5 scallions, sliced
- 2 cups shredded Cheddar cheese
- 1/2 stick (4 tablespoons) butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup bacon (about three strips)
Recipe Directions
- Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
- In a large bowl, combine all ingredients and toss gently until mixed well; place in casserole dish.
- Bake 30 to 35 minutes or until heated through and the cheese has melted.
Mr. Food Test Kitchen Tip: If you prefer to use frozen diced potatoes rather than the refrigerated ones, no problem. Just make sure they’re thawed and drained before using them.
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