Loaded Baked Potato Salad

READY IN: 50mins


  • 3lbsrusset potatoes
  • 8slicesbacon, cooked and chopped
  • 13 cupsour cream
  • 13 cupmayonnaise
  • 12 cupbuttermilk
  • 4scallions, thinly sliced
  • 2cupsbroccoli, cooked and chopped
  • 8ouncescheddar cheese, shredded
  • 1teaspoonsalt
  • 12 teaspoonblack pepper

  • Preheat oven to 350°F.
  • Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45–50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you’re making the salad.
  • Cut the potatoes into 1" to 1-1/2" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor.
  • Source: Read Full Article