Loaded Baked Potato Salad

A hearty potato salad with all the fixings, transforming baked potatoes into a flavorful and satisfying cold lunch.

Ingredients

• 1 large Potato
• 2 tbsp Plain Greek yogurt
• 1 tbsp chopped Chives
• 2 tbsp shredded Cheddar cheese
• 1/2 tsp Dijon mustard
• To taste Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and scrub the potato. Pierce it several times with a fork.
3. Bake the potato for 40-50 minutes, or until it's soft when squeezed. Ensure the internal temperature reaches 210°F (99°C) for optimal texture.
4. Let the potato cool slightly, then cut it open.
5. Scoop out the potato flesh into a bowl.
6. Mix in Greek yogurt, cheddar cheese, chives, and Dijon mustard.
7. Season with salt and pepper to taste.
8. Serve warm or cold. For a richer flavor, add a small amount of crumbled bacon or crispy fried onions (vegetarian/vegan alternatives available).

Cuisine: American

Suitability: vegetarian

Prep Time: 10 mins

Cook Time: 40 mins

Serving Size: 1

Meal Type: lunch