Drink & Dish: Loaded Baked Potato Salad

Loaded Baked Potato Salad

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

Loaded Baked Potato Salad

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Loaded Baked Potato Salad

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

Loaded Baked Potato Salad

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. ;)

Loaded Baked Potato Salad

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Loaded Baked Potato Salad

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.


Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

  • 2 lbs red skinned potatoes
  • 1/2 tbsp olive oil
  • 1/2 lb center cut bacon, cooked and crumbled
  • 1 heaping cup nonfat plain Greek yogurt
  • 1/4 cup scallions, thinly sliced
  • 1/3 cup reduced fat shredded cheddar cheese
  • Generous pinch salt and pepper

Instructions

  1. Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
  2. Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

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