Loaded Baked Potato Salad: The Indulgent Twist with Turkey Bacon and Chicken Ham
A delicious Loaded Baked Potato Salad featuring turkey bacon and chicken ham for a unique twist.
Equipment
- oven
- Baking Sheet
- large mixing bowl
- Skillet
Ingredients
Potatoes
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil for coating
- 3 tablespoons apple cider vinegar to sprinkle over warm potatoes
Dressings
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Bacon
- 12 ounces bacon cooked, cooled and chopped
Instructions
Preparation
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer.
- Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets.
- The potato flesh may crumble and get shaggy, and that's okay—transfer it all to a large mixing bowl.
- While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
Notes
Serve chilled or at room temperature for best flavor.
Nutrition
Serving: 1gCalories: 463kcalCarbohydrates: 29gProtein: 11gFat: 34gSaturated Fat: 11gCholesterol: 49mgSodium: 608mgPotassium: 741mgFiber: 2gSugar: 2gVitamin A: 314IUVitamin C: 10mgCalcium: 145mgIron: 2mg
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