Easy Baked Potato Salad

american american_region european french russian side main sour savory umami medium fast

Prep

19 min

Cook

43 min

Total

62 min

Ingredients (7)

2 pounds red potatoes, scrubbed g

¾ thick slice bacon, divided g

1 cup shredded Cheddar cheese, divided g

¾ cup sour cream g

¼ cup mayonnaise g

¼ teaspoon salt, or to taste g

¼ teaspoon freshly ground black pepper, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Prick potatoes several times with a fork and transfer to a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.

Line a baking sheet with aluminum foil and lay bacon strips in a single layer. Transfer baking sheet to the oven while potatoes are baking, cooking bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.

Remove cooked potatoes from oven and set aside to cool.

Crumble cooled bacon and cut potatoes into bite-sized pieces. Peel the potatoes or leave the skins on, depending on your preference.

Combine most of the bacon, most of the Cheddar cheese, sour cream, and mayonnaise in a large bowl; season with salt and pepper. Stir to blend. Add diced potatoes and toss gently to coat with a spatula.

Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.