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.
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?
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.
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. 😉
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.
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.
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
- 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.
- 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
I love this recipe!!! I know the boys miss loaded baked potatoes and this offers a healthier alternative without all the pitfalls of the old version. I’m pinning this and saving it for a rainy day to surprise them!!!
The potato salad looks so yummy!!
This looks delicious! I’m going to play with your recipe to make it vegan. Should be easy enough. Right 🙂
SO INTERESTING!!!
ive never seen anything like it before–
I wanna call it tater salad 🙂
i looooove baked potatoes so this salad totally calls my name!
I think I will load my bfs potatoes this week! Great recipe 🙂
I prefer red skinned potatoes too! They are much softer, I agree. This salad looks SO good. and the greek yogurt, too. I have to try it, Ari! You’re so cute – love the videos.!
Ohmygoodness, WANT! Beautiful pictures, as always!
Love that you used yogurt instead of sour cream. This is such a fun salad, perfect for summer!
What a great side dish! Love red skin potatoes! They are so creamy. Have to remember to try the greek yogurt thing instead of sour cream next time I eat potatoes!
Bacons on a baked potato salad. Perfect! 🙂
Ari generously offered some of this slice ‘o Heaven tato salad as we were leaving.
It was delectable & beat ANY store bought version I’ve ever had.
Mmmm, look at that bacon. YUM
This looks to die for…I’m not even joking!!
found you rblog through caroleknits and im here to stay 😀 (following on bloglovin now)
😀
Holy yum! First, I think my hubby would go crazy for this. And second… OK I would too, haha. Awesome idea!