All-American Loaded Baked Potato Salad

Ingredients and Weight:

• 8 large potatoes (russet or baking potatoes)
• 2 cups chopped bacon bits
• 1 cup chopped green onions
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. garlic powder
• 2 cups shredded cheddar cheese
• 1 cup cooked, crumbled sausage (optional)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 1 hour
• Total: 1 hour 20 minutes

Difficulty Level:

[Level 3] - Moderate. Requires precise timing for baking potatoes and mixing ingredients.

Preparation Method Steps:

1. Preheat oven to 375°F.
2. Scrub potatoes clean and wrap individually in aluminum foil.
3. Place potatoes in the oven and bake for about 1 hour or until tender.
4. While potatoes are baking, cook bacon bits and crumble the sausage (if using).
5. When potatoes are done, let them cool slightly and then peel off the skin. Cut into cubes.
6. In a large bowl, combine potatoes, bacon, green onions, and seasonings (salt, pepper, garlic powder).
7. Add sour cream and mayonnaise, mixing gently to combine.
8. Stir in shredded cheese and crumbled sausage (if using).
9. Transfer to a serving dish and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Nutritional Information: (per serving, assuming equal portions)

• Calories: 500-600 (depending on added ingredients)
• Fat: 35-45g
• Carbohydrates: 50-60g
• Protein: 15-20g

Dish Characteristics:

• Creamy and rich from the combination of sour cream and mayonnaise.
• Cheesy and bacon-y, typical American flavors.
• Can be customized with additional ingredients like olives, chili peppers, or other meats.

User Comments:

1. "This is the best potato salad I've ever had! The combination of flavors is perfect."
2. "My family loved it. It's so creamy and delicious."
3. "I added some diced ham for a different flavor profile - it was a hit!"

Special Precautions and Tips:

• Be sure to bake the potatoes until they are tender but not overcooked, as they can become mushy.
• Adjust seasonings according to preference. Start with the listed amounts and add more if desired.
• The salad can be made ahead of time and refrigerated for several hours or even a day before serving to allow flavors to blend.