This is one of my husband's favorite summertime side dishes. We can never finish it ourselves, so it's the recipe I pull out for when company is coming! I mean can you really go wrong combining baked potatoes, bacon and sour cream?!
Totally Loaded Baked Potato Salad
4 lbs. Russet Potatoes
1-2 Tbs. Olive Oil
3 Tbs. Apple Cider Vinegar
1 c. Mayonnaise
1 c. Sour Cream
1 tsp. Kosher Salt
1 tsp. Finely Ground Black Pepper
8 - 10 Slices Fully Cooked Microwave Bacon, Crumbled
6 Green Onions, Chopped
1 1/2 c. Sharp Cheddar Cheese
Preheat oven to 400°.
Place cleaned, pierced, potatoes on a baking sheet and drizzle and rub with olive oil and kosher salt. Bake for 50-60 minutes until fork tender. Remove from oven and cool until you are able to remove the skin and cut in to 1" chunks. Sprinkle with the apple cider vinegar and let potatoes cool completely.
Once cooled add all other ingredients and combine. Add additional salt and pepper as needed.