As the temperatures heat up it seems that my yummy favorite comfort foods all seem to disappear and by the end of the summer I find myself longing for those frosty winter days where the food warms my tummy and soul. One of my favorite comfort foods is baked potatoes. The only problem is they’re a pain in the neck if you’re serving a crowd, because they can’t be made ahead of time and you need a zillion bowls for all of the toppings. Really, in the end it just ends up being a bigger mess than it’s worth!! Laying in bed dwelling on my lack of baked potatoes I came up with the idea of a loaded baked potato salad. That’s right…Say goodbye to your carrots, celery, and onions (I say ha ha to my husband)!! Simply add potatoes, crisp bacon, chives and a mayo/sour cream topping and enjoy (did I really have to say enjoy?)!! It gives all the flavor of a baked potato with 1/4 of the mess!! Plus, it can be made ahead of time and you know me if I can spend more time with my friends and family and not in the kitchen I am a happy chick!! Check out my recipe below and let me know what you think.
Loaded Baked Potato Salad
4 oz. Shredded Mild Yellow Cheddar Cheese
3 Lb. Potatoes
15 Chives
1 Cup Mayonnaise
6 Oz. Sour Cream
1 Lb. Bacon
Salt & Pepper
How to Prepare:
Boil potatoes until fork tender & drain – set aside to cool. Place uncooked bacon on jelly roll pan and cook at 375 until crisp – remove from pan and place on paper towels – pat oil off top and bottom – Finely chop chives, rough chop potatoes, hand tear bacon, and sprinkle in cheddar into a large mixing bowl – in a small mixing bowl combine mayonnaise and sour cream – mix well and add to large mixing bowl – fold all ingredients together – add salt and pepper to taste – cover and place in fridge.
