Description
Experience the ultimate comfort of a loaded baked potato transformed into a creamy, chilled side dish. This recipe features buttery russet potatoes coated in a tangy sour cream and mayonnaise blend, finished with sharp cheddar, fresh chives, and smoky crispy turkey bacon. It is the perfect crowd-pleasing centerpiece for any barbecue or dinner, offering a harmonious balance of velvety textures and savory, salty flavors in every delicious bite.
Ingredients
3 lbs Russet potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup sour cream
2 cups sharp cheddar, shredded
6 strips turkey bacon, cooked until crispy and crumbled
1/4 cup chives, finely sliced
1 tsp sea salt
1/2 tsp black pepper
Instructions
Boil the cubed potatoes in salted water for 12 minutes until fork-tender but not soft.
Drain the potatoes thoroughly and allow them to steam-dry for five minutes.
In a large mixing bowl, whisk together the mayonnaise, sour cream, salt, and pepper until smooth.
Fold the cooled potato cubes into the dressing mixture until evenly coated.
Incorporate the shredded cheddar, crispy turkey bacon crumbles, and sliced chives.
Chill the salad in the refrigerator for at least two hours before serving to allow flavors to meld.
Notes
For best results, use manually shredded cheddar rather than pre-shredded bags to ensure a better melt and flavor. Ensure potatoes are fully steam-dried after boiling to keep the dressing from becoming watery. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg