Preheat the oven to 375 degrees. Line two large sheet pans with parchment paper. Place potatoes on one large sheet and toss with olive oil. Place strips of bacon on remaining sheet pan. Place both sheet pans in preheated oven; bake 30 to 40 minutes or until bacon is crisp and potatoes are tender. When cool enough to handle, quarter potatoes and chop bacon into bite-size pieces.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Chef Elizabeth combined two of our favorite potato side dishes into one recipe. That’s right: Loaded Baked Potato Salad. And we can’t get enough.
Watch Chef Elizabeth make her favorite variations of potato salad on HSTV.com. Or, view her Peruvian Potato Salad recipe.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 3 lbs. mini yellow potatoes | ||
| 1 package(s) (1-lbs.) Hy-Vee bacon | ||
| 1 tbsp. Gustare Vita extra virgin olive oil | ||
| ¾ c. Hy-Vee mayonnaise | ||
| ¾ c. Hy-Vee sour cream | ||
| 2 tbsp. Hidden Valley ranch dip seasoning | ||
| 2 clove(s) garlic , minced | ||
| Freshly cracked black pepper | ||
| 2 c. Hy-Vee shredded Colby Jack cheese | ||
| ⅓ c. fresh chives, thinly sliced | ||
| ⅓ c. fresh Italian parsley, chopped | ||
| ¼ tsp. Hy-Vee paprika |
Things To Grab
- 2 large sheet pans
- Parchment paper
- Large bowl
Directions
For dressing, combine mayonnaise, sour cream, ranch seasoning, and garlic in a large bowl. Season with black pepper and set aside.
Toss potatoes with dressing and 2/3 of each cheese, bacon, chives, and parsley; reserving 1/3 of each for garnish. Just before serving, add remaining toppings and sprinkle with paprika.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 40mg
- Sodium: 630mg
- Total Carbohydrates: 14g
- Protein: 12g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 0%