Ingredients
Scale
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
- Optional: crispy chickpeas instead of bacon for a vegetarian option
Instructions
- Preheat oven to 400°F.
- Clean and pierce the potatoes; coat with olive oil and salt. Bake for 50-60 minutes until tender.
- Let potatoes cool, then peel and chop into chunks.
- While cooling, cook bacon until crispy; let cool and crumble.
- In a bowl, whisk together mayonnaise and sour cream; season with salt and pepper.
- In a large mixing bowl, combine potatoes, dressing, crumbled bacon (or chickpeas), green onions, and cheddar cheese. Gently mix until well combined.
- Chill for at least three hours before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg