Baked Potato Salad II

Baked Potato Salad II

Valerie Lynne 68

"A cheesy potato salad perked up by the addition of crunchy bacon and savory green olives. This one will require that you have a copy of the recipe with you, because everyone will want it!"


1 h 25 m servings 636 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
  5. Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.
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  1. 81 Ratings


Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and since to type of onion was specified I used green onion as it's ...

This is a fantastic recipe! I used 1/2 sour cream and 1/2 mayo, shredded cheddar, and omitted the olives. I can hardly wait to serve it again! I think I might try it with the olives next time...

Sooooooooo delicious! My family went nuts over this. Because my kids don't care for olives, I left them out and because I don't care for processed cheese, I used shredded Vermont cheddar instead...

I make this all the time for family gatherings and there is none left to take home. I get the cheese from the deli and have them slice it thick. I also omit the olives and double the bacon. I...

Artery cloggin' heart stoppin' good! I used cheddar instead of Velveeta like others suggested and I replaced the green olives w/ green onions. Yum!!

Absolutely delicious. I have made this exactly as the recipe stated and have also made a "mashed" version omitting the olives. I then serve it with eggs for breakfast. Great for camping. I m...

The chunks of Velveeta in this recipe make for some nasty bites, so if I make this again I'll use shredded cheddar instead. I think it would be pretty tasty that way. I also omitted the olives.

I loved this recipe. I used shredded cheddar and omitted the olives. This tasted just like the twice baked potatoes I make that takes 4hrs or more.

This recipe needs some work. First, the velveeta didn't melt very well. Next time I'll use cheddar. Second, the green olives don't mix (and I love green olives). Also, there was not enough dress...