Lightened Up Fully Loaded Baked Potato Salad
Prep time
Cook time
Total time
Creamy potato salad chock full of bacon, scallions and cheese and tastes just like a baked potato.
Serves: 5 Cups (6 servings)
  • 1½ lbs. potatoes, (I used half red and half yukon gold)
  • ½ cup sour cream, fat free
  • ¼ cup mayonnaise
  • 3 strips bacon, cooked, crumbled (I used Oscar Meyer Center Cut 70 calories)
  • ¼ cup cheddar cheese, reduced fat, shredded
  • ¼ cup scallions
  • Salt and Pepper to taste
  1. Wash and scrub potatoes clean and place in a large sauce pan and fill with water, just covering the potatoes. On the stove top over medium heat, cook the potatoes until fork tender. About 25 minutes. Drain water (reserve for garden) from potatoes and place potatoes in a bowl until completely cooled. Once cooled, cut up into bite size chunks.
  2. Meanwhile in a bowl add sour cream, mayonnaise, 2 strips of bacon, cheese and scallion. Mix together and fold in potatoes. Give the salad a taste and add salt and pepper according to your taste.
  3. Place salad in serving bowl and sprinkle with remaining strip of bacon.
  4. Serving Size: 5 cups a little over ¾ cup
Calories per serving: 187, Fat: 8.3. Cholesterol: 8.3, Sodium: 174, Potassium: 489, Carbs: 21, Fiber: 2.6, Sugar: 2.3, Protein: 6.3
Nutrition Information
Serving size: A little over ¾'s cup
Recipe by PB + P Design at