Loaded Baked Potato Salad

Name: Loaded Baked Potato Salad
Total time: 300
Yield: 8
Ingredients: cooking spray; 4 pounds potatoes, unpeeled, cut into 1-inch cubes; salt and ground black pepper to taste; 1 pound bacon; 1 ½ cups shredded Colby-Monterey Jack cheese, divided; 1 onion, minced; ½ cup sour cream; ½ cup mayonnaise; 1 bunch chives, diced, divided

Recipe by Kathy from allrecipes.com

Lunch 5 Hr.

Ingredients

8 servings

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cooking spray
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4 pounds potatoes, unpeeled, cut into 1-inch cubes
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salt and ground black pepper to taste
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1 pound bacon
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1 ½ cups shredded Colby-Monterey Jack cheese, divided

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1 onion, minced
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½ cup sour cream
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½ cup mayonnaise
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1 bunch chives, diced, divided

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Season potatoes with salt and pepper and spread in the baking pan.
Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
Refrigerate salad before serving, 4 hours to overnight.