Chef Elizabeth combined two of our favorite potato side dishes into one recipe. That’s right: Loaded Baked Potato Salad. And we can’t get enough.

Loaded Baked Potato Salad

Preheat the oven to 375 degrees. Line two large sheet pans with parchment paper. Place potatoes on one large sheet and toss with olive oil. Place strips of bacon on remaining sheet pan. Place both sheet pans in preheated oven; bake 30 to 40 minutes or until bacon is crisp and potatoes are tender. When cool enough to handle, quarter potatoes and chop bacon into bite-size pieces.

For dressing, combine mayonnaise, sour cream, ranch seasoning, and garlic in a large bowl. Season with black pepper and set aside.

Toss potatoes with dressing and 2/3 of each cheese, bacon, chives, and parsley; reserving 1/3 of each for garnish. Just before serving, add remaining toppings and sprinkle with paprika.