Prick the potatoes with a fork and bake them on a baking tray at 350ºF for 50-60 minutes, until fork tender. Remove from oven and let cool completely.
Combine mayonnaise, sour cream, olive oil, apple cider vinegar, salt, and pepper, and whisk until smooth.
When spuds are cooled, remove the skin and cut into ½ to ¾ in pieces.
Place in a large bowl and toss with the green onions, bacon, and cheese. Pour the dressing over the top and gently mix to combine.
Garnish with additional green onions, cheese and/or bacon if desired. Best when refrigerated for up to 3 hours, or can be served immediately. Keeps in the fridge for 4 days.
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Loaded Baked Potato Salad
By Terrie Lewis | April 21, 2024
Prep 10-15 min, Cook: 50-60 min
8 servings
Ingredients
3-4 lbs russet potatoes (about 7 medium potatoes)
½ cup mayonnaise
¾ cup sour cream
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 teaspoon salt
¾ teaspoon black pepper
6 green onions, thinly sliced
12 ounces bacon, cooked and chopped
1 ½ cups shredded cheddar cheese
Directions
Prick the potatoes with a fork and bake them on a baking tray at 350ºF for 50-60 minutes, until fork tender. Remove from oven and let cool completely.
Combine mayonnaise, sour cream, olive oil, apple cider vinegar, salt, and pepper, and whisk until smooth.
When spuds are cooled, remove the skin and cut into ½ to ¾ in pieces.
Place in a large bowl and toss with the green onions, bacon, and cheese. Pour the dressing over the top and gently mix to combine.
Garnish with additional green onions, cheese and/or bacon if desired. Best when refrigerated for up to 3 hours, or can be served immediately. Keeps in the fridge for 4 days.
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