Loaded Baked Potato Salad
Prep time
Total time
A twist on the classic potato salad. Recipe from PocketChangeGourmet.com
  • 8-10 potatoes (about 1 potato per person, depending on size of potato)
  • 1 pound bacon, cooked and crumbled
  • 1 stick (1/2 cup) butter, softened
  • 1 cup sour cream
  • ½ cup mayo
  • 1 cup cheese, grated
  • 4-6 green onions, sliced thinly
  • Oil for brushing on potatoes
  • Salt & Pepper to taste
  1. Preheat oven to 400 degrees - or you can cook the potatoes in the Slow Cooker, directions below
  2. Poke potatoes with fork, brush with oil and sprinkle with salt and pepper
  3. Bake in oven until tender, about 1 hour
  4. Cool and cut into bite size pieces
  5. While the potatoes are cooling, cook the bacon
  6. In a large bowl, combine butter, mayo and sour cream, stir in bacon, cheese and green onions.
  7. Stir in potatoes, add more salt & pepper to taste if necessary
Cook potatoes in Slow Cooker: Wash and pat dry the potatoes, poke a few holes with a fork. Coat the skin with your choice of oil (we use a sprayable Canola oil). Salt & pepper to taste. Wrap potato in one layer of aluminum foil. Place in slow cooker for 2 hours on high or until tender.
Recipe by Pocket Change Gourmet at https://pocketchangegourmet.com/loaded-baked-potato-salad/