Ingredients
Scale
- 4 large baked russet potatoes, cooled and diced
- 1 cup sour cream
- ½ cup mayonnaise
- 1½ cups shredded cheddar cheese
- ¾ cup cooked bacon, crumbled
- ½ cup sliced green onions
- Salt, pepper, garlic powder (to taste)
Instructions
- Bake the russet potatoes until fork-tender. Let them cool completely, then dice into chunks.
- In a large mixing bowl, combine the sour cream and mayonnaise until smooth.
- Stir in the shredded cheddar cheese and crumbled bacon.
- Add the diced potatoes and fold gently to avoid breaking them apart.
- Add the green onions and season with salt, pepper, and garlic powder to taste.
- Refrigerate for at least 1 hour to let the flavors meld.
- Serve chilled or at room temperature. Garnish with extra cheese or green onions if desired.
Notes
- You can substitute Greek yogurt for sour cream if you prefer.
- For added spice, mix in diced jalapeños or a splash of hot sauce.
- This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (baking potatoes)
- Category: Appetizer
- Method: Baking, Mixing
- Cuisine: American
- Diet: Gluten Free