Loaded Baked Potato Salad
An indulgent dish that combines baked potatoes with creamy dressing, crispy bacon, and sharp cheddar cheese, perfect for potlucks or as a side dish.
Ingredients
Main Ingredients
- 4 large Russet potatoes Can substitute with Yukon gold potatoes for creamier texture
- 6 slices Bacon Crispy; can use turkey bacon for a lighter option
- 1 cup Sharp cheddar cheese Shredded; can substitute with mild cheddar for less intensity
- 1/2 cup Mayonnaise Can use Greek yogurt for a healthier alternative
- 1/2 cup Sour cream Substitutable with more Greek yogurt
- 2 Green onions Chopped; chives can be used as a substitute
- Salt and pepper Freshly ground pepper enhances flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and prick them with a fork. Bake the potatoes for 60 minutes, or until tender. Let cool, then peel and chop them into bite-sized pieces.
Mixing Ingredients
- In a large bowl, combine the chopped potatoes, crispy bacon, and shredded cheddar cheese.
- In a separate bowl, mix together the mayonnaise, sour cream, chopped green onions, salt, and pepper.
- Pour the dressing over the potato mixture and gently mix until well combined.
Chilling
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
Use freshly baked potatoes for the best flavor and texture. Let the potatoes cool completely before chopping to avoid a mushy salad. Adjust the seasoning after mixing in the dressing to enhance the overall flavor. Chill the salad for a minimum of 30 minutes but ideally overnight for maximum flavor. For extra crunch, hold a bit of bacon and green onions to sprinkle on top just before serving. If you want to make this salad ahead of time, prepare the dressing separately and combine it just before serving.