Ingredients
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Main
Bring all the flavors of a classic loaded baked potato to your next cookout with this smoky, creamy potato salad made on the Gravity Series® 1050 Digital Charcoal Grill + Smoker. Crispy bacon, melted cheese, and a touch of smoke take this backyard favorite to the next level.
Instructions
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01
Preheat oven or smoker to 400F
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03
Wash the potatoes and poke holes with a fork - about 15-20 over the potato to allow to vent while cooking.
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03
Wash the potatoes and poke holes with a fork - about 15-20 over the potato to allow to vent while cooking.
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05
Bake at 400F for 1 hour.
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06
Remove and allow potatoes to completely cool. I prefer in the fridge overnight. Dice the potatoes in 1” cubes. I like to leave the skin on for extra flavor and texture.
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07
In a large mixing bowl, combine sour cream, mayonnaise, dill, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
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08
Add the cooled potatoes to the bowl. Gently fold to coat the potatoes with the dressing.
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09
Stir in the shredded cheese, crumbled bacon, and green onions. Mix until evenly distributed.
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10
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
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11
Optional: Before serving, top with extra cheese, bacon crumbles, and chopped chives for garnish.
@cookingintheyard Loaded Baked Potato Salad This is beyond words delicious! 🧂 @mortonsalt Recipe: 🥔 Wash and poke holes in 3lbs of whole russet potatoes 🥔 Put them in a preheated oven at 400F for 45 mins (or until you can put a toothpick in with little resistance) 🥔 Remove and allow to cool to be able to handle 🥔 Dice and add into large bowl Dressing: 1C Sour Cream 1C Mayo 1 TBSP Morton Season-All 2 TBSP Dill, chopped finely Mix dressing with potatoes and add in: 5-6 strips crispy thick cut bacon, chopped 2C shredded cheddar cheese 2 TBSP chopped green onion Allow to cool in fridge Serve cold #paid #mortonsalt #sidedish #cookout #potatosalad #bbq #loadedbakedpotato #bakedpotato #easyrecipe ♬ Astro Beat - Staysee
