Kittencal's Baked Potato Salad Casserole or Cold Potato Salad
Transform your traditional potato salad into a crowd-pleasing masterpiece with *Kittencal's Baked Potato Salad Casserole or Cold Potato Salad*! This versatile recipe combines the comforting flavors of tender Russet potatoes, crispy bacon, melted sharp cheddar cheese, and a creamy sour cream-mayo blend. Perfect for all seasons, it can be served warm and bubbly straight from the oven as a hearty casserole or chilled and refreshing as a classic cold potato salad. With just the right hint of paprika and a sprinkling of fresh green onions, this dish is an irresistible combination of savory and satisfying. Whether you’re hosting a BBQ, potluck, or family dinner, this easy-to-make recipe is sure to be the star of the table. Keywords: baked potato salad casserole, cold potato salad, creamy potato casserole, versatile potato recipe, BBQ side dishes.
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Ingredients
- 6 large Russet potatoes
- 8 slices Bacon
- 2 cups Sharp cheddar cheese
- 1.5 cups Sour cream
- 0.5 cups Mayonnaise
- 4 tablespoons Butter
- 4 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Wash and peel the potatoes, then cut them into bite-sized cubes.
Step 3
Bring a large pot of salted water to a boil and cook the potato cubes for 10-15 minutes, or until fork-tender. Drain and set aside to cool slightly.
Step 4
While the potatoes are cooking, fry the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cool, crumble into small pieces.
Step 5
In a large mixing bowl, combine sour cream, mayonnaise, butter (melted), salt, pepper, and paprika. Stir until well combined.
Step 6
Add the slightly cooled potato cubes to the bowl along with half of the crumbled bacon, green onions (chopped), and 1.5 cups of shredded cheddar cheese. Gently fold everything together until evenly coated.
Step 7
For the warmed casserole option: Transfer the potato mixture to a greased 9x13-inch baking dish. Top with the remaining cheddar cheese and bacon. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Serve warm, garnished with additional green onions if desired.
Step 8
For the cold potato salad option: Cover the mixing bowl with plastic wrap or transfer the mixture to a serving dish. Chill in the refrigerator for at least 2 hours (or overnight) before serving cold. Garnish with additional green onions if desired.
Nutrition Facts
| Serving size | (2679.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4929.5 |
| Total Fat 296.6g | 0% |
| Saturated Fat 135.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 727.2mg | 0% |
| Sodium 5947.8mg | 0% |
| Total Carbohydrate 456.9g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 45.7g | |
| Protein 143.5g | 0% |
| Vitamin D 19.2IU | 0% |
| Calcium 2413.3mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 10620.6mg | 0% |
Source of Calories