Comida Kraft
Recipe Box

Loaded "Baked Potato" Salad

Prep Time
15
min.
Total Time
4
hr.
45
min.
Servings

8 servings, 3/4 cup each

Made with chives, cheddar and bacon, this salad has all the fixins' you'd expect from a loaded baked potato at your favorite restaurant.

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What You Need

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Make It

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  • Cook potatoes in boiling water in saucepan 20 min. or until tender; drain. Cool.
  • Mix mayo, buttermilk and chives in large bowl until blended. Add potatoes and cheese; mix lightly. Refrigerate 3 hours.
  • Top with bacon just before serving.

Healthy Living

Save 60 calories and 8g of fat, including 2g of sat fat, per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise, KRAFT 2% Milk Shredded Cheddar Cheese and OSCAR MAYER Turkey Bacon.

Substitute

No buttermilk? Place 1 tsp. HEINZ Distilled White Vinegar in liquid measuring cup; fill to 1/4-cup mark with milk. Let stand 10 min. or until thickened, then use as directed.

Note

If a creamier consistency is desired, stir an additional 4-1/2 tsp. buttermilk into the salad just before serving.

Servings

  • 8 servings, 3/4 cup each

Nutritional Information

Serving Size 8 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 240
Total fat 16g
Saturated fat 4g
Cholesterol 20mg
Sodium 290mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 1g
Protein 6g
% Daily Value
Vitamin A 2 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Loaded "Baked Potato" Salad is rated 4.625 out of 5 by 8.
  • 2016-07-26T10:14CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_7
  • loc_en_US, sid_124714, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from This was a huge hit at a big family BBQ--none left over. This was a huge hit at a big family BBQ--none left over. I did change the recipe a bit, but I think the key is the dressing part of the recipe. It's light and tasty and blends well with the other ingredients. My salad was very colorful too, which added to its appeal. I deleted the bacon, chives and cheese; and instead, added diced red pepper, diced celery (including the leaves), chopped fresh parsley and sliced green onions.
Date published: 2014-07-24
Rated 5 out of 5 by from I have made this, but I add sweet red Bell Peppers, chopped onions, and olives chopped, also a 1/4... I have made this, but I add sweet red Bell Peppers, chopped onions, and olives chopped, also a 1/4 cup of sour cream, salt & pepper to taste...I CAN ASSURE U IT GETS NO BETTER THAN THIS...
Date published: 2012-07-03
Rated 5 out of 5 by from Easy to make; my son's favorite! Easy to make; my son's favorite! Sometimes add a few items to spice it up a bit.
Date published: 2015-05-22
Rated 3 out of 5 by from It was ok made like that. It was ok made like that. But adding a pack of ranch dressing made it less boring
Date published: 2013-06-27
Rated 5 out of 5 by from We like eggs in our Potato salad. We like eggs in our Potato salad. Adding eggs makes it even better
Date published: 2012-06-28
Rated 5 out of 5 by from I made it with smoked sausage but it was hard to keep lit. I made it with smoked sausage but it was hard to keep lit.
Date published: 2015-10-22
Rated 5 out of 5 by from I added a little green onion too. I added a little green onion too. It was a big hit!
Date published: 2012-06-18
  • 2016-07-26T10:14CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_7
  • loc_en_US, sid_124714, PRD, sort_relevancy
  • clientName_khcrm

K:59510v0:124714

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