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Loaded Baked Potato Salad



  • 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 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 6 medium baking potatoes (about 2 pounds)
  • Thinly sliced green onions with tops (optional)
  • Shredded Cheddar cheese (optional)


  1. Combine sour cream and mayonnaise in small bowl.
  2. Chop bacon and red onion; add to sour cream mixture.
  3. Stir in salt and black pepper; cover. Refrigerate until ready to serve.
  4. Heat oven to 425 degrees F.
  5. Scrub potatoes thoroughly and pat dry. Prick potatoes.
  6. Bake for 50-60 minutes or until tender.
  7. Remove potatoes from oven; cool completely.
  8. Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl; fold in sour cream mixture.
  9. Cover and refrigerate for 4-6 hours or overnight.


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