Back To School Lunch Ideas: Loaded Baked Potato Salad (& More Kid Friendly Recipes!)
These back to school lunch ideas will have your kids looking forward to opening their lunchboxes every day! Each of these easy recipes can be enjoyed cold, or at room temperature, so there is no reheating required! They can even be prepared in advance for busy mornings on the go!
½teaspooneach, salt & pepper(to taste, plus more to salt the potato water)
1cupsharp cheddar cheese(shredded)
½cupgreen onions(chopped, plus more for garnish if desired)
3slicesbacon(crisped and crumbled, or ¼ cup bacon bits)
fresh ground black pepper(to taste, at time of serving)
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Instructions
Place your cubed potatoes in a pot of salted water and bring them to a boil. Cook the potatoes until they are fork-tender, about 15 minutes. Drain and rinse under cold water until cooled slightly then set aside.
Once the potatoes are ready, combine the sour cream, mayonnaise, salt, and pepper in a large bowl. Mix in the sharp cheddar, green onions, and crumbled bacon, then gently stir in the potatoes.
Cover the bowl tightly with plastic wrap and refrigerate for at least an hour. Top with freshly ground black pepper when serving.
Notes
I recommend using high-quality mayonnaise. Depending on where you live, Duke's or Hellman's/Best Foods brand is best.
Potatoes do not need to be peeled unless desired.
If you are looking to cut calories, lite mayo can be used or you may replace the sour cream with Greek yogurt.
The flavor of your mayo/sour cream dressing can 'marry' best if these two ingredients are mixed in advance.