LOADED BAKED POTATO SALAD

By ldelmas

Serves 8-10

Ingredients

• Ingredients:
• Ingredients:
• Ingredients:
• 3 3 3 lbs Idaho or russet potatoes
• 3 3 3 lbs Idaho or russet potatoes
• 3 3 3 lbs Idaho or russet potatoes
• 8 8 8 slices bacon, cooked and chopped
• 8 8 8 slices bacon, cooked and chopped
• 8 8 8 slices bacon, cooked and chopped
• 1/3 1/3 1/3 cup sour cream
• 1/3 1/3 1/3 cup sour cream
• 1/3 1/3 1/3 cup sour cream
• 1/3 1/3 1/3 cup mayonnaise
• 1/3 1/3 1/3 cup mayonnaise
• 1/3 1/3 1/3 cup mayonnaise
• 1/2 1/2 1/2 cup buttermilk
• 1/2 1/2 1/2 cup buttermilk
• 1/2 1/2 1/2 cup buttermilk
• 3 3–4 3–4 scallions, thinly sliced
• 3 3–4 3–4 scallions, thinly sliced
• 3 3–4 3–4 scallions, thinly sliced
• 2 2 2 cups broccoli, cooked and chopped
• 2 2 2 cups broccoli, cooked and chopped
• 2 2 2 cups broccoli, cooked and chopped
• 8 8 8 oz cheddar cheese, shredded
• 8 8 8 oz cheddar cheese, shredded
• 8 8 8 oz cheddar cheese, shredded
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1/2 1/2 1/2 tsp black pepper
• 1/2 1/2 1/2 tsp black pepper
• 1/2 1/2 1/2 tsp black pepper

Preparation

Step 1

Preparation:

Preheat oven to 350°F.


Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45–50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you're making the salad.


Cut the potatoes into 1" to 1-1/2" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor.