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Loaded Baked Potato Salad

Cathy Trochelman
  • 10 minutes
  • Serves

INGREDIENTS

1

romaine lettuce heart

1

small potatoes (1/2 c, thinly sliced and baked or pan fried in 1 Tbsp. olive oil)

1/2 cup

grape tomatoes (halved)

1/4 cup

shredded cheddar cheese

2

pieces bacon (cooked)

2 tbsp

crumbled Gorgonzola cheese

2 tbsp

sour cream

1 tbsp

half & half

1 tbsp

fresh chives (chopped)

1/8 tsp

onion powder

1/8 tsp

garlic salt

fresh ground pepper (to taste)