Enjoy all the flavors of a Fully Loaded Baked Potato without any fuss or muss at your next tailgate BBQ.
It's Football Season and the Sunday Funday Bloggers are having a Tailgate Party.......
Our host for this fun event is Amy of Amy's Cooking Adventures. Let's see what everyone brought to this party......
- Cheesy Chili Poppers by Sneha's Recipe
- Homemade Chunky Guacamole by Karen's Kitchen Stories
- Loaded Potato Salad by A Day in the Life on the Farm
- Vegetarian Taco Boats by Mayuri's Jikoni
- Baked Pizza Rolls by Amy's Cooking Adventures
- Breadstick Pigs in Blankets by Palatable Pastime
- Queso Blanco by Culinary Cam
- Cottage Cheese Green Goddess Dip by Our Good Life
I started with Russet Potatoes and left the skins on because that is how I prefer my fully loaded. baked potatoes. Not a potato skin person? Feel free to peel your potatoes before or after cooking.
You can also make this recipe your own by adding whatever ingredients you like when making loaded potatoes. I have sour cream, bacon, and cheese. I didn't have any chives or green onions on hand or I would have certainly included them too.
This Loaded Potato Salad is sure to be a great side for whatever anyone else brings to your next tailgate or football party.
Yield: 10 servings
Loaded Potato Salad
Enjoy all the flavors of a Fully Loaded Baked Potato without any fuss or muss at your next tailgate BBQ.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 3 lb. russet potatoes, scrubbed and quartered
- 1/2 lb. bacon cooked crisp and crumbled
- 1-2 c. shredded Colby Jack cheese
- 1/2 c. Miracle Whip
- 1 c. Sour Cream
- 2 t. vinegar
- salt and pepper, to taste
Instructions
- Place the potatoes in a pot, cover with water, place over med-high heat and bring to a low boil. Simmer for about 20 minutes, until easily pierced with a fork but not falling apart. Drain and rinse with cold water.
- Combine the Miracle Whip, Sour Cream, Vinegar, salt, and pepper in a large bowl until smooth.
- Cut the quartered potatoes into bite-size pieces and add to the bowl along with the bacon and cheese, reserving some of each for garnish.
- Gently fold together until combined. Transfer to a serving bowl, and garnish with the reserved bacon and cheese. Refrigerate until ready to serve.
Nutrition Facts
Calories
348.08Fat (grams)
19.23 gSat. Fat (grams)
9.15 gCarbs (grams)
28.54 gFiber (grams)
2.01 gNet carbs
26.52 gSugar (grams)
3.03 gProtein (grams)
15.9 gSodium (milligrams)
634.41 mgCholesterol (grams)
55.98 mg
Property of A Day in the Life on the Farm
Yum! Love a great potato salad!
ReplyDeleteThanks Amy.
DeleteI love this concept. Loaded baked potato anything is so fabulous. Plus, bacon!
ReplyDeleteThank you Karen
DeleteHubby just bought a whole bag of potatoes.. and salad it is going to be for lunch. Love how versatile potato salads are.
ReplyDeleteEnjoy Mayuri.
DeleteMy hubby will love this salad, must make it for him!
ReplyDeleteEnjoy Sneha.
Delete