Loaded Baked Potato Salad Recipe
For a different twist on the same old potato salad try this Loaded Baked Potato Salad recipe. You can really taste the potatoes without all the yucky mayonnaise. This is a lower calorie version using fresh ingredients and baked potatoes.
Grilled Loaded Baked Potato Salad
Serve warm or room temperature. Make baked potatoes the night before so you'll have potatoes already cooked for this recipe. If you have access to a microwave you can shorten prep time by microwaving the potatoes.
- 4 large baking potatoes
- Extra-virgin olive oil for brushing
- 8 strips very crisp bacon cut crosswise into 1-inch pieces
- 1/2 stick salted butter softened
- 1 pint sour cream
- 2 T garlic crushed and minced
- Salt and pepper to taste
- 1 bunch scallions thinly sliced
- 8 oz Mexican Blend cheese shredded
- 2 oz gorgonzola cheese
- 2 T Cilantro
- dash or two of Tabasco or other hot sauce.
Heat grill to high
Wash and scrub potatoes
Pierce the potatoes with a fork; brush with oil and sprinkle with sea salt (optional)
Wrap potatoes in heavy duty tin foil.
"Bake" until tender, about an hour.
Alternately, cook potatoes in the microwave until almost cooked through. Then brush with oil and sprinkle with sea salt (optional) and place directly on the grill grates and cook turning frequently until skin is blistered and becoming crispy.
Let cool slightly, then cut into bite-size pieces.
In a skillet cook/heat bacon until crispy. Then drain on a paper towel. Or place on a wire rack and bake @ 450 degrees F until crispy. Crumble bacon.
Combine butter and sour cream in a large bowl season to taste with salt and pepper and hot sauce if you are using
Stir in the potatoes, bacon, scallions garlic and cheese.
Serve at warm or at room temperature and garnish with cilantro.
Bake the potatoes the day before and heat on the grill just before putting the salad together.
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