Loaded Baked Potato Salad Tasty Summer Side Dish

Ingredients

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 4 pieces green onions, chopped
• 6 strips crispy turkey bacon, crumbled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• for garnish fresh chives

Instructions

1. Start by preheating your oven to 400°F (200°C).
2. Scrub the russet potatoes clean and pat them dry. Prick each potato a few times with a fork.
3. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
4. Once cooked, remove the potatoes from the oven and allow them to cool slightly.
5. Meanwhile, in a large bowl, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Adjust the seasoning to taste.
6. When the potatoes are cool enough to handle, peel off the skins (or leave them on for extra texture). Cut the potatoes into bite-sized chunks and add them to the bowl with the dressing.
7. Add the shredded cheddar cheese, chopped green onions, and crumbled turkey bacon to the bowl. Gently fold everything together until the potatoes are well coated with the creamy mixture.
8. Transfer the loaded potato salad to a serving dish and chill in the refrigerator for at least 30 minutes, allowing the flavors to meld together.
9. Just before serving, garnish with fresh chives for an added burst of flavor and color.