Loaded Baked” Idaho Potato Salad


  • 4 Idaho potatoes, washed baked and cut into 3/4 inch cubes
  • 4 potato skins, fried and roughly chopped
  • 1/2 lb bacon, cooked and diced
  • 1 tbs chives, sliced
  • 2 tbs scallions
  • 4 oz cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1/2 cup creme fraiche 
  • 2 tbs basil
  • 1/2 oz lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp ancho chili powder
  • 1 tsp paprika
  • kosher salt and black pepper to taste
  • In a bowl prepare the dressing by mixing the sour cream, creme fraiche, lemon juice, basil, Dijon, chili powder, and paprika.
  • Season with salt and pepper.
  • Fold in potatoes, skins, bacon, chives, cheddar cheese.
  • Taste for seasoning and adjust if necessary.
Recipe and photo courtesy of the Idaho Potato Commission


30 min


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