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Makeover Loaded Baked Potato Salad

 Makeover Loaded Baked Potato Salad
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.—Taste of Home Test Kitchen
12 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 2-1/2 pounds small unpeeled red potatoes, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 hard-cooked eggs, chopped
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 cup chopped sweet onion
  • 1 dill pickle, chopped
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup fat-free mayonnaise
  • 1 teaspoon prepared mustard

Directions

  • Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with
  • cooking spray; sprinkle with salt and pepper. Bake, uncovered, at
  • 425° for 30-35 minutes or until tender. Cool on a wire rack.
  • In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and
  • pickle. In a small bowl, combine the sour cream, mayonnaise and
  • mustard; pour over the potato mixture and toss to coat. Yield: 12
  • servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 133 calories,

2 of 2

Makeover Loaded Baked Potato Salad (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 45 mg cholesterol, 340 mg sodium, 19 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.