Baked Potato Salad
A warm, comforting bowl of baked potato salad that combines russet potatoes, smoky bacon, and creamy dressing.
Servings: 6 servings
Equipment
- Oven
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Potatoes
- 1.5 pounds russet potatoes Scrubbed and pierced with a fork
Cooking Oil
- 2 tablespoons olive oil Divided
Bacon
- 1 pound halal bacon Cooked until crispy
Dressing
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 0.5 cup cheddar cheese, shredded
- 0.25 cup fresh chives, chopped
Seasoning
- Salt and pepper To taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes under running water, pat dry, and pierce each potato a few times with a fork.
- Place the potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Bake for 45-60 minutes until tender.
- In a skillet over medium heat, cook the halal bacon until crispy. Remove and crumble into bite-sized pieces.
- In a mixing bowl, combine mayonnaise, sour cream, and the remaining tablespoon of olive oil. Mix well, then add cheddar cheese, chives, salt, and pepper.
- Once the potatoes are baked and slightly cooled, cut them into bite-sized pieces. Add to the dressing and fold in the crumbled bacon.
- Cover and chill in the refrigerator for at least 1 hour before serving. Toss gently before serving and garnish with additional chives if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add more mayonnaise or sour cream before serving leftovers if needed.