Baked Potato Salad Recipe

Name: Baked Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs russet potatoes; ⅛ cup olive oil, for brushing; 3 lbs bacon (or more); 1 cup butter, softened; 2 pints sour cream; 1 lb cheddar cheese, shredded; 1 bunch scallion (optional); 2 teaspoons salt; 2 teaspoons pepper; 2 teaspoons garlic powder

Servings: persons

7 lbs russet potatoes
⅛ cup olive oil, for brushing
3 lbs bacon (or more)
1 cup butter, softened
2 pints sour cream
1 lb cheddar cheese, shredded
1 bunch scallion (optional)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder

1
Pre-Heat oven to 400 degrees.
2
Poke potatoes with a fork and brush with olive oil.
3
Bake 1 hour or until tender, let cool and cut into bite sized pieces.
4
While the potatoes are cooking, cook bacon until crispy, let cook and break into pieces.
5
In an extra large bowl mix the potatoes with the bacon, scallions and cheese.
6
In a smaller bowl mix the butter and sour cream together and mix into the potato mixture.
7
Sprinkle with salt, pepper, and garlic powder.
8
Serve.

3482

kcal

Calories

243

Fat

144

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 lbs russet potatoes, ⅛ cup olive oil, for brushing, 3 lbs bacon (or more), 1 cup butter, softened, and more.

Yes, Baked Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Potato Salad

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