Loaded Baked Potato Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450F Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast for 25-35 minutes, tossing halfway through. When done, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.

Step 2

Heat skillet over med-low. Add in chopped bacon - I freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn't stick. Allow to cool before assembling salad.

Step 3

Transfer cooked potatoes into a bowl, reserving about 25% of them. Thoroughly chop the reserved 25% of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon, mayo, sour cream, cheese, scallions, and pepper. Stir to combine.