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Loaded Baked Potato Salad


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Serves | Prep Time | Cook Time

Ingredients

6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper


Preheat oven to 425°F.


Scrub potatoes thoroughly and pat dry with paper towels.


Spray potatoes with vegetable oil and prick potatoes with fork.


Bake 50-60 minutes or until tender.


Meanwhile, combine sour cream and mayonnaise in small bowl.


Chop bacon, red onion and celery; add to sour cream mixture.


Stir in salt and black pepper; cover.


Refrigerate until ready to serve.


Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces.


Place in large bowl; fold in sour cream mixture. Cover with large Lid.


Refrigerate 4-6 hours or overnight.


Garnish with sliced green onions and cheddar cheese, if desired.


Pairs Well With


Notes

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