Being a food lover and a self taught cook, new recipes and ideas always pop into my head. There are so many versions of potato salads, especially this one, that you can really changed to what you like. When I think of a loaded baked potato, it always has sour cream, onion, bacon, and cheese on it. ALWAYS! By all means, add what you love but the following is my recipe for this reinvented potato salad.
Baked Potato Salad
- 8 medium Russet Potatoes (washed, dried, and pricked)
- 1 Celery stick (small diced)
- 3 Green onions (chopped)
- 4 Bacon strips (cooked and chopped)
- 1/2 Mild cheddar cheese (shredded)
- 1/3 cup Sour Cream
- 3 tbsp Mayonnaise
- S & P to taste
- 1/8 tsp Garlic powder
- 1 tsp Fresh parsley (chopped)
First, preheat the oven to 400° and put the baked potatoes on a baking sheet. Bake the potatoes for 35-45 minutes or until soft. Remove from the oven and cool for 10 minutes.
Once the potatoes have cooled, half them and cut them into bite size pieces. Place in a large bowl and add the remaining ingredients. Leave a small amount of cheese and green onion to top off the mixed salad.
When the salad is mixed, place it into a clean bowl, cover and refrigerate for about an hour. Serve and enjoy!