The Works Baked Potato Salad


  • 6 medium baking potatoes (about 2 pounds)
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  •  Thinly sliced green onions with tops (optional)
  •  Shredded cheddar cheese (optional)


  1. Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.

  2. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.

  3. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with Large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.


  • 12  servings

Nutrients per serving:

Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g

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