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TCG Recipe of the Month: Easy Loaded Baked Potato Salad
This recipe is inspired by one of our favourite finger foods–loaded potato skins. A common pub or appetizer food, mini or russet potatoes get their fillings scooped out and then loaded back up with a delicious accompaniment of bacon, sour cream, chives, and cheese. It is a heavenly and satisfying comfort food.
This salad combines all of those irresistible ingredients into one big bowl that can be dished up alongside your favourite meat and veg combination. The salad has a crunchy bite and a tangy but creamy finish thanks to the Greek yogurt and chives. Plus, who doesn’t love bacon with their dinner?
This is a simple dish that comes together very quickly. It is a great salad for a fall party, backyard barbeque, or to bring to a potluck as it packs easily and tastes great heated up or served cold.
TIP: If you want to make this recipe even more efficient, microwave the potatoes rather than baking them (make sure you pierce the skin with a fork first) and use store-bought natural bacon bits!
Easy 15-Minute Loaded Baked Potato Salad
3 pounds Yukon Gold or russet potatoes, baked 50 minutes until tender
1/2 pound bacon, cooked and roughly chopped
10 oz. shredded Cheddar cheese
1 tablespoon Dijon mustard
1 and 1/2 cups Greek (or plain) yogurt
1/2 tablespoon garlic powder
1/2 cup chopped chives or green onions
salt and pepper to taste
Allow potatoes to cool after cooking. Once cool, scoop out the potato and discard the skins.
Roughly chop the potatoes into 1-inch chunks and add to a large mixing bowl.
Add one-half of the shredded cheese and one-half of the cooked bacon to the mixing bowl.
In a smaller bowl, mix together Greek yogurt, garlic powder, Dijon mustard, and salt and pepper.
Add the dressing to the potato mixture and stir gently until combined.
Transfer the ingredients to an oven-safe serving dish and top with the remaining cheddar, bacon, and chives.
OPTIONAL: Broil for 5 minutes until cheese is melted and slightly crisp on top.