Who doesn’t love a loaded baked potato? I’ve created a salad that has all the flavors and texture of a baked potato including all the toppings that transform the lowly spud from plain to awesome including a sour cream based dressing.
It is a comfort food that never gets old, at least in my world. This isn’t a typical Mama D healthy recipe, but it is darned good and deserves to be shared. It’s the perfect dish for a party or pot luck because it serves a small army (well at least 10 people) and goes with almost anything.
This is truly a Baked Potato Salad The recipe starts with russet potatoes that are cut in chunks and baked in the oven instead of boiled. 
This salad features a Blackened Cajun Potato Shaker spice blend made by Urban Accents. 
This blend isn’t too salty or spicy, but has lots of paprika and cumin and sweet spices, too. I’ve used it in all kinds of potato dishes and it works on lots of other vegetables as well.
Give this recipe a try the next time you have lots of mouths to feed. And yes, you can use low or non fat sour cream and mayo. You could even use reduced fat cheese. However, please don’t use turkey bacon…
- 5 Pounds Russet Potatoes
- 8 Ounces Bacon Divided
- 2 Bunches Green Onions
- 6 Ounce Sharp Cheddar Cheese Divided
- 3 Tblsp. Snipped Chives Divided
- 1-1/4 Cup Sour Cream
- 1/3 Cup Mayonnaise
- 1 - 2 Tsp. Cajun Potato Shake I used Urban Accents
- 1 Tsp. Freshly grated black pepper More or less to taste
- 2 Tblsp. Milk More if needed
- Preheat the oven to 375 degrees. Scrub the potatoes and allow to dry. Leave the skin on and cut into approximately 1 inch chunks.
- Line 2 large baking sheets with foil. Lightly coat the foil with cooking spray. Lay the potato chunks on the sheets in a single layer. Try to not have the chunks touch.
- Bake the potatoes for 15 minutes. Stir to turn the chunks over and bake for another 15 minutes or until the potatoes are tender and lightly browned. Remove from the oven and allow to cool.
- While the potatoes are baking, chop the bacon into 1/2 inch pieces and brown in a large fry pan until crisp. Remove from the pan and drain on paper towels. Set aside, reserving 1 tablespoon for garnish.
- Slice the green onions thinly including a little of the green part. Set aside .
- Coarsely grate the cheese and set it aside as well, reserving 1/4 cup for garnish.
- When the potatoes are cool, put them in a large bowl. Add the green onions,and the bacon and cheese that were not set aside for garnish and toss to combine.
- In a small bowl, combine the sour cream mayo, pepper, 2 tablespoons of the chives, and the Cajun seasoning. Stir to combine and taste. Make any adjustments to the seasoning that you want.
- Add the dressing to the potato mixture and toss to coat. If the mixture seems too thick gradually add milk to thin it. You may need more than the 2 tablespoons.
- Taste the salad at this point and adjust the seasonings once more (it's a lot of stuff to season). Chill for at least 2 hours or overnight.
- When ready to serve, top with the reserved cheese, bacon, and chives.
