Ingredients:
- 8 medium Yukon Gold Potatoes
- 1 cup Greek yogurt
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 6 slices of turkey bacon, cooked and crumbled
- 1 small red onion, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
Directions:
- Preheat the oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Pat them dry with paper towels.
- Pierce each potato several times with a fork or knife. Place them on a baking sheet lined with parchment paper.
- Bake the potatoes for about 45-60 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool slightly.
- In a large mixing bowl, combine the Greek yogurt, sour cream, and mayonnaise. Stir until well combined.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces, leaving the skins on for added texture and nutrients.
- Add the potato pieces to the bowl with the yogurt mixture.
- Gently fold in the crumbled turkey bacon, chopped red onion, chives, and shredded cheddar cheese until everything is evenly distributed.
- Season the potato salad with salt and black pepper to taste. Stir well to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the potato salad a final stir and taste for seasoning, adding more salt and pepper if needed.
- Serve chilled and enjoy your delicious Loaded Baked Potato Salad!