Making this snow ice cream is pretty simple. When I was a kid, I remember my mom cooking this for us, and it makes me happy. I get to cook it now for my three-year-old.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 55 mins |
| Servings: | 12 |
Ingredients
- 4 pounds potatoes, peeled
- 15 slices bacon
- 1 (16 ounce) container reduced-fat sour cream
- 2 cups shredded Cheddar cheese
- 2 tablespoons mayonnaise
- 2 tablespoons dried chives
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
- Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 614 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Just yummy and delicious simple recipe
This was a big hit at a small gathering of friends and family. Everyone was happily surprised that it does taste like a loaded baked potato. I followed the recipe as written. Shall definitely make again!
Very, very good and different from my usual mustardy potato salad. I baked russets to barely done, peeled and chunked them while warm. I tossed the warm chunks with salt, pepper, mayo and 1/4 cup pepperoncini juice (or other spicy vinegar). Then I added the rest of the ingredients (green onions instead of chives) and served at room temperature with the bacon on the side for my veg friends. It was a huge hit.
I went back for seconds my kids had wipe it out , I should have moved faster to the refrigerator it was great love it
This is good, but I thought it needed to have more of a potato salad feel and taste to it. Maybe some ranch dressing, more mayo, vinegar, I’m not sure. The way it is and the consistency, I felt like it should be warm instead of cold.
Very good
it wasn’t good. Hot pickle relish and hot green olives aren’t good flavors. My husband asked me to never make it again.
I get asked for this all the time! I have vegetarians and gluten sensitive members of my family and if I use Bacos in place of the bacon, I satisfy everyone! It’s easy and delicious!!
Delicious! I adjusted the recipe for 4 people and only used 3 medium Russet potatoes, and it was plenty. I would cut back the amount of sour cream and Mayo as it was a bit too much. But tasted great!
I accidentally used a whole bag of cheese which made the ‘sauce’ extra thick. Luckily my potatoes were perfect and could withstand the over mixing. I loved the flavor as a different alternative to the regular potato salad.
Everyone loved it! New favorite potato salad. Made a described except mixed all wet ingredients with bacon and green onion then potato. Didn’t have but an hour to sit, but big hit.
So, I’m not pregnant, but I wanted loaded baked potato salad all weekend so much that it was like a pregnancy craving. Finally got to the store today and bought the ingredients and made it mostly according to the recipe. I followed others’ advice and roasted the potatoes in olive oil, salt and pepper and garlic, and I used a whole five pounds of red-skinned potatoes. Doubled the other ingredients. That first taste was worth every bit of effort. This recipe is delicious!!!
Baked the taters, used chopped vidalia onion, some celery, pre-cooked bacon and then mixed one cup sour cream with one cup mayo and a buttermilk ranch packet. Delicious!!!
it was pretty darn good! But use Russets. they nash better wgixh is bettef for this recipe. cubed chunks not so much.
I loved it and I did as one of the other posters and roasted the potatoes with the skin on. I put them in a bowl and added a little olive oil (about 2 tablespoons) and tossed them with salt and pepper then put them on 2 pans, spread out to one layer. I put foil on the pans and sprayed with cooking spray and roasted at 400 for about 45 minutes . Then I let them cool on the counter til they were slightly warm. I thought it tasted great as soon as it was mixed up. The next day it had absorbed a lot of the liquid and I added more mayo and sour cream to moisten it up. I think it could take double the mayo and sour cream if refrigerating the night before, because the potatoes are so absorbent.
Loved this. I put baby potatoes that I quartered in a 400 degree oven with a 1/4 cup of butter and some salt and roasted them until they were done. I didn’t use any mayo (who puts mayo on baked potatoes anyway?) I added sour cream to get the consistency I wanted. Next time I may use fresh chives and some green onions.
This dish is really good!!
This was a flop in my house. Never again.
The only change I made was to add half sour cream and light mayo and a stick of butter. I actually bake mine at 350 for about 45 minutes. It’s like a hot loaded baked potato.. I get requests for the recipe whenever I bring it.
This recipe was good, but needed a bit more moisture. Next time, I will add a little more mayo and sour cream.
The only change was fresh chives vs. dried. Whipped this up pretty much at the last minute. Served slightly warm. VERY good.