A delicious and easy baked potato salad that combines the comforting flavors of classic potato salad with the irresistible appeal of baked potatoes.
Ingredients
Scale:
4 medium-sized russet potatoes
Olive oil (for coating)
Salt (to taste)
1 cup sour cream (or Greek yogurt for a healthier option)
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper (to taste)
1 cup shredded sharp cheddar cheese
4 slices of cooked bacon, crumbled (optional)
1/4 cup green onions, sliced
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry with a clean towel, then prick each potato several times with a fork.
Rub each potato with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes or until they are fork-tender.
Once baked, let the potatoes cool for about 10 minutes. Then, cut each potato in half lengthwise and scoop out the insides into a large mixing bowl.
In a separate bowl, mix together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
Add the scooped potato flesh to the bowl with the dressing. Gently fold in the shredded cheddar cheese, crumbled bacon, and green onions until well combined.
Transfer the mixture back into the potato skins or into a serving bowl. Cover and refrigerate for at least 30 minutes.
Just before serving, sprinkle with fresh parsley for a pop of color and added flavor.
