Loaded Baked Potato Salad - Everything you love about a big ol' baked potato in the perfect side for your next burger.

Happy Sunday foodie peeps! 

I am in a fantabulous mood today! A) the weather went from 95+ last weekend, to the tolerable 70's and we may actually get rain (HA who would think in Washington we would be asking for rain?), and B) I am comfy on my sofa chatting with you fine folks.

You see, the beginning of this week was not so bueno for me. Nope, not at all. I woke up Monday morning feeling very strange (OK strangER than normal). I was light headed and dizzy, with some blurry vision. It wasn't a constant thing, it came and went, so I just planted my butt and went to work. But as I was trying to work, my brain was not cooperating. I mean I have ADD, so I am used to my brain taking detours. But this was like it was flat out going on strike! 

It was like the Pink Floyd song "Comfortably Numb".....Hello? Is there anybody in there? Just nod if you can hear me. Is there anyone at home?

Yup, it was that bad.

I got what I could done, but ended up just giving up and hanging out with the dog and the remote.

I thought maybe it was dehydration from the heat we were having, so I started pumping in the water. But when I got up on Tuesday I was still feeling the same way. Several of my friends had wanted me to go to the Dr on Monday, but I am stubborn. So now that it was going on for the second day, I sucked it up and made the call.

After a short conversation the nurse at the Dr's office decided I should go straight to the ER. So off we went. 

They poked, and prodded, and decided I wasn't dehydrated. Ummm OK, then what in the heck is wrong with me? 

After a CAT scan, and MRI, and various other tests, the diagnoses?

They don't know. The only thing they said they did know was that I wasn't dehydrated. 

HA leave it to me to be a medical mystery. 

I had to spend two days in the hospital, and eat hospital food *gag*, for no real reason. So frustrating!

When I was finally able to come home I went immediately to my new comfort food! This potato salad. Yes, my obsession with potatoes yet continues. I just can't help myself! I <3 taters!

But seriously, what is not to love about this potato salad? I challenge you to find something. Even if you do I will argue with you because I love it that much. I am tellin' ya people, roasted potatoes are where it is at! I may never make another boiled potato salad.......ever!

Now I know she ain't the prettiest dish on the table, it is kinda baked potato's homely sister, but trust me when I tell you that it tastes just as good. Would I steer you wrong? Nope, wouldn't do it! 

PLUS this recipe is ridiculously easy to make. The toughest part of the whole dealio is waiting for the potatoes to cool enough to put the salad together. I have to make extra potatoes because I find myself wandering back and forth nibbling. The first time I made this I think I ate half of the roasted potatoes before they even hit the bowl! Of course that gave me a good reason to immediately make another batch. How could I post this recipe until I knew for sure it was perfect right? Ahhh the rough life of being a food blogger *sigh*

So after extensive testing (like 5 batches worth), I can proudly deliver a recipe to you that I know you will love. Do your burgers a favor and make this potato salad ASAP. 

I mean, why should steaks have all of the fun?

Now, pardon me while I face plant in that bowl!

1 year ago - Spiced Yogurt Chicken Kabobs

2 years ago - Kitchen Sink Macaroni Salad

3 years ago - Fresh Raspberry Lemonade

Loaded Baked Potato Salad

By Bobbi's Kozy Kitchen

Ingredients

• 2 lbs baking potatoes. cubed with skin on
• 1 1/2 cup non-fat Greek yogurt
• 1/2 cup mayonnaise
• 10 slices bacon, diced
• 8 green onions, chopped
• 2 1/2 cups cheddar cheese, shredded
• Kosher salt
• Fresh cracked black pepper

Instructions

1. Preheat oven to 425 degrees F.
2. Place potatoes on a rimmed baking sheet. Drizzle them with olive oil and toss them with your hands to make sure they are covered. Arrange them in a single layer and sprinkle with salt and pepper. Bake for 45 to 50 minutes, or until the are fork tender and cooked through. Remove from the oven and allow to cool.
3. In a large bowl combine the Greek yogurt and mayonnaise and stir well. Add the potatoes and toss to combine. Season with salt and pepper. Add the bacon, onion and cheese and fold the mixture gently to coat everything evenly. Refrigerate before serving. Garnish with extra bacon, cheese and onions, if desired.

Prep Time: 00 hrs. 35 mins.