If you are looking for a potato salad recipe with no mayonnaise or if you'd like to serve baked potatoes for a crowd but aren't quite sure how to keep them hot if you're taking them to a party or a potluck, I have the answer!
Baked potatoes are slightly cooled, cubed and mixed with your favorite loaded baked potato toppings. The best of both worlds in one bowl!
I usually allow 1 potato per person then add 2 extra. For this recipe, I used 8 medium potatoes.
8 Russet potatoes pricked with a fork and baked at 400 degrees for 1 1/2 - 2 hours
1 stick butter, softened
8 oz. sour cream
1 cup shredded cheese (I used Mexican blend)
8 slices bacon, cooked and crumbled
salt and pepper to taste
2 green onions, thinly sliced
Cube potatoes and add to a large bowl. Cube the stick of butter and add to the potatoes. The heat from the potatoes will melt the butter. Add sour cream and fold into potatoes. The potatoes will begin to break up a bit. Be careful not to over mix or you will end up with mashed potatoes!
Add cheese and bacon and fold in to potatoes and season with salt and pepper. Transfer to serving bowl and top with green onions.
If you'd like a little heat, add some minced jalapenos!