Kid recipes: Loaded baked potato salad + sweet treat for Fourth of July picnics

Junior chef Molly O'Connell shares picnic favorites with a twist

From left to right: red, white and blue strawberries; loaded baked potato salad. (Copyright 2020 by KSAT - All rights reserved.)

SAN ANTONIO – Need a crowd-pleaser for your Fourth of July picnic? Junior chef Molly O’Connell’s loaded baked potato salad will have your whole crew asking for the recipe.

It’s like a baked potato, but with just the filling. And tons of bacon.

For dessert, a simple candy melt-covered strawberry recipe will add a pop of Independence Day color to your picnic. Check out the recipes below, and watch the video at the bottom of this article for a how-to.

Loaded baked potato salad

Serves 6-8

It's like a baked potato - without all that skin nonsense. (Copyright 2020 by KSAT - All rights reserved.)


  • 1 1/2 pounds Yukon gold potatoes, with the skin sliced around the circumference of the potato
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 7-8 strips of bacon, cooked and chopped
  • 5-6 green onion stalks, chopped
  • 1-2 teaspoons dill, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon pepper


Boil the potatoes, drain and let cool.

Mash the cooled potatoes in a large bowl. Add sour cream and cheddar cheese, mix until well combined. Add the rest of the ingredients and stir until well combined.

Cover and refrigerate 2 hours or overnight. The longer the flavors have to meld together, the better it will taste.

Red, white and blue strawberries

Serves 12-15

Easy-to-make treat for Fourth of July. (Copyright 2020 by KSAT - All rights reserved.)


  • 1 pint fresh strawberries, rinsed and dried
  • White candy melts, melted
  • Blue gel food coloring
  • Blue sprinkles (optional)
  • Star sprinkles (optional)


Place 3 drops of food coloring in melted candy melts. Swirl in food coloring with a toothpick.

Dip strawberries, one at a time, in the candy melt mixture. Turn for swirl effect. Sprinkle on blue sprinkles and add a few star sprinkles, then let dry on a pan lined with parchment paper.

Happy Fourth of July!

Other recipes by junior chef Molly:

- Ribs & chicken with ‘awesome sauce'

- ‘Amped up’ ramen

- Mini chicken on a stick & paletas

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