Loaded Baked Potato Salad

By 1For_Him

Ingredients

• 5 * 5 pounds small unpeeled red potatoes, cubed (usually use less)
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon pepper
• 8 * 8 hard-cooked eggs, chopped
• 1 * 1 pound sliced bacon, cooked and crumbled
• 2 * 2 cups (8 ounces) shredded cheddar cheese
• 1 * 1 sweet onion, chopped (Skip)
• 1-1/2 * 1-1/2 cups (12 ounces) sour cream
• 1 * 1 cup mayonnaise
• 2 * 2 teaspoons prepared mustard

Details

Servings 20
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 20 min. Bake: 40 min. + cooling

* Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.
* In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 316 calories, 21 g fat (8 g saturated fat), 119 mg cholesterol, 510 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.

Loaded Baked Potato Salad published in Taste of Home December/January 2003, p27