Baked Russet Potato Salad with Bacon and Sour Cream
Baked russet potatoes folded into a creamy sour cream and mayonnaise dressing with bacon, cheddar, and green onions.
Ingredients
Main Ingredients
- 4 large russet potatoes scrubbed
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- ¼ cup green onions chopped
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
Instructions
Cooking
- Preheat the oven to 400 degrees F. Scrub the potatoes, pierce them with a fork, and bake on a baking sheet for about 60 minutes, until tender.
- Let the potatoes cool, peel if desired, and cut into 1 inch cubes. Cool the cubes completely.
- Cook the bacon until crisp, drain, and crumble.
- Stir together the sour cream, mayonnaise, salt, and pepper in a large bowl.
- Fold in the cooled potatoes, cheddar, bacon, and green onions until coated.
- Cover and refrigerate for at least 1 hour. Taste, adjust the salt, and garnish with extra bacon and green onions.
Notes
Nutrition is an estimate per serving. Prep time includes cooling and a 1 hour chill. Store in the refrigerator 3 to 4 days.