Loaded Baked Potato Salad

Step 1

Preheat the oven to 400˚F.

Step 2

Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.

Step 3

Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It’s ok if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour.

Step 4

In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.

Step 5

Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onions and the remaining 2 tablespoons of bacon just before serving.