Description
Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.
Ingredients
- cooking spray
- 4 pounds potatoes, unpeeled, cut into 1-inch cubes
- salt and ground black pepper to taste
- 1 pound bacon
- 1 ½ cups shredded Colby-Monterey Jack cheese, divided
- 1 onion, minced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 bunch chives, diced, divided
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan with cooking spray.
- Season potatoes with salt and pepper and spread in the baking pan.
- Roast potatoes in the preheated oven until easily pierced with a fork
- 25 to 35 minutes. Let cool
- 10 to 15 minutes.
- 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.
- 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.
- Refrigerate salad before serving
- 4 hours to overnight.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 5 hrs
Servings: 8