My Famous Loaded Baked Potato Salad Recipe FINALLY REVEALED

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt lowers calories and adds protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta offers a lighter texture with similar creaminess.

Scrub and wash 3 lbs of russet potatoes.

Cook potatoes in the Traeger at 450°F for about 1 hour until tender.

Cook bacon on a sheet tray lined with parchment paper, seasoned with barbecue seasoning, for about 30 minutes in the Traeger.

While potatoes and bacon are cooking, mix 2 cups of sour cream, 1/2 cup of mayonnaise, dry mustard, and diced chives in a bowl.

Once potatoes are cooked, cool them in the refrigerator for about 2 hours until firm.

Peel the cooled potatoes and cube them.

Add the cubed potatoes to the dressing and mix gently.

Stir in cheddar cheese, crumbled bacon, and green onions.

Top with additional chives and bacon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens