Twice Baked Potato Salad Recipe

Be the first to add a review
Publisher Photo
My 3 boys don't agree on much of anything, but they all love this potato salad. I came up with it after having something similar at a seafood restaurant at the coast. I serve it with grilled baby back ribs and roasted corn. It's barbeque staple.
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings


  • 8 large red skin potatoes
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/4 cup butter
  • 8 oz. light sour cream
  • 1-1/2 cups reduced fat shredded sharp cheddar cheese, divided
  • 6 green onions, finely chopped, divided
  • 1/4 cup bacon bits plus 2 tablespoons, divided


  1. Cut unpeeled potatoes into 1 inch cubes. Boil 15 minutes or until tender and drain. Mix together warm potatoes, salt, pepper, butter, sour cream, 4 green onions, 1 cup cheese and 1/4 cup bacon bits until well blended. Sprinkle with remaining cheese, onion and bacon bits. Serve warm or at room temperature Yield: serves 8

Reviews for Twice Baked Potato Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes