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Loaded Baked Potato Salad
Course
Salad
Keyword
Salad
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
6
Calories
1238
kcal
Ingredients
4
pounds
Red or yellow potatoes
cut in cubes, boiled and cooled
2
cups
Sour cream
1 1/2
cup
Mayonnaise
1
envelope
Hidden Valley Ranch dressing mix
1/2
tsp
Freshly ground black pepper
1
pound
Bacon
cooked crisp and crumbled
2
cups
Shredded Cheddar cheese
4 to 6
Green onions
thinly sliced
Instructions
In a large bowl whisk together sour cream, mayonnaise, Ranch dressing mix, and black pepper.
Mix in potatoes and remaining ingredients.
Reserve 2 tablespoons each of the crumbled bacon, cheese, and green onions for garnish.
Refrigerate for at least 2 hours before serving.
Sprinkle the extra bacon, cheese, and onions on top right before serving.
Video
http://wgntv.com/2017/06/28/lunchbreak-fourth-of-july-with-amy-hanten-the-cooking-mom/
Nutrition
Calories:
1238
kcal
|
Carbohydrates:
59
g
|
Protein:
27
g
|
Fat:
100
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
31
g
|
Monounsaturated Fat:
29
g
|
Trans Fat:
1
g
|
Cholesterol:
156
mg
|
Sodium:
1147
mg
|
Potassium:
1583
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
1006
IU
|
Vitamin C:
62
mg
|
Calcium:
395
mg
|
Iron:
3
mg