Loaded Baked Potato Salad

Loaded Baked Potato Salad
Roasted potatoes are mixed with bacon, chives, cheese, and creamy dressing in this tasty recipe that’s a loaded baked potato in salad form.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Spray cooking oil in a 9×13-inch baking dish.

Spread potatoes in the baking pan and season with salt and pepper.

In a preheated oven, roast potatoes for 25 to 35 minutes, or until easily pierced with a fork.

ten to fifteen minutes to cool.

Over medium-high heat, add the bacon to a large skillet and cook, stirring occasionally, for about 10 minutes, or until evenly browned.

Bacon should be dried on paper towels and broken up.

In a big bowl, mix together 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives.

Bacon is crumbled and potatoes are combined.

Add chives and the final 1/4 cup of Colby-Monterey Jack cheese as a garnish.

Salad should be chilled for four to eight hours before serving.