Recipe for Loaded Baked Potato Salad from the Fourth Of July section.
Loaded Baked Potato Salad3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and
chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 medium baking potatoes (about 2 pounds)
Thinly sliced green onions with tops (optional)
Shredded Cheddar cheese (optional) Combine sour cream and mayonnaise in small bowl. Chop bacon and red onion; add to sour cream mixture. Stir in salt and black pepper; cover. Refrigerate until ready to serve. Preheat oven to 425 degrees F. Scrub potatoes thoroughly and pat dry. Prick potatoes. Bake 50-60 minutes or until tender. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
We hope you enjoy your freshly made Loaded Baked Potato Salad. This recipe came from Fourth Of July's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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