Loaded Baked Potato Salad

  • Yield: 8 servings


4pounds Idaho potatoes, peeled
1pound bacon, crisply cooked, and chopped into 1/2-inch pieces
4ounces unsalted butter, softened
1/2cup chopped green onions
2cups grated or shredded cheddar cheese
1 1/2cups sour cream (regular or low-fat)
1tablespoon black pepper
1teaspoon salt


  1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-inch pieces.
  2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. 
  3. Chill at least 2 hours before serving. Adjust the seasoning prior to serving. 
Recipe courtesy of Kenny Bowers, Chef/Owner, Kenny's Wood Fired Grill, Dallas, Texas