Loaded Baked Potato Salad: Recipe: How To Make Baked Potato Salad: Diane Kometa-Dishin' With Di #89

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat and calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without sacrificing flavor.

buttermilk

🥗Healthier: low-fat milk + vinegar

💰Cheaper: milk + lemon juice

Low-fat milk with vinegar mimics buttermilk's tang.

Preheat the oven to 450°F.

Wash and slice baby red Bliss potatoes in half, removing any imperfections.

Place the sliced potatoes in a large bowl.

Add extra virgin olive oil, salt, and pepper to the potatoes and toss to coat.

Distribute the potatoes evenly on two lined baking sheets in a single layer.

Bake in the preheated oven for about 25 minutes or until lightly browned, tossing halfway through.

Remove the potatoes from the oven and let cool.

Chop cooked bacon into small pieces.

Reduce the oven temperature to 350°F.

In a large mixing bowl, combine the cooled potatoes, chopped bacon, shredded cheddar cheese, Colby cheese, Monterey Jack cheese, green onions, sour cream, and mayonnaise.

Mix everything together until well coated.

Season with additional salt and pepper to taste.

Transfer the mixture to a 9x13 casserole dish sprayed with non-stick spray.

Sprinkle reserved cheese and green onions on top.

Cover with plastic wrap and refrigerate if making ahead, or bake uncovered in the preheated oven for 15 minutes until cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens