Loaded Baked Potato Salad

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

2. 2

   Season potatoes with salt and pepper and spread in the baking pan.

3. 3

   Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.

4. 4

   Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.

5. 5

   Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.

6. 6

   Refrigerate salad before serving, 4 hours to overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.