Why You’ll Love This Recipe
Loaded Baked Potato Salad takes everything you love about a classic loaded baked potato—crispy bacon, sharp cheddar cheese, green onions, and creamy sour cream—and transforms it into a rich and hearty salad. It’s the perfect side dish for barbecues, potlucks, or weeknight dinners, offering bold flavor in every bite.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
russet potatoes
sour cream
mayonnaise
cheddar cheese (shredded)
bacon (cooked and crumbled)
green onions (chopped)
salt
black pepper
garlic powder
paprika (optional for garnish)
directions
Preheat your oven to 400°F (200°C). Scrub and pierce the potatoes, then bake them for 45-60 minutes until tender. Allow to cool completely.
Once cooled, peel the potatoes if desired, then cut them into bite-sized chunks and place them in a large mixing bowl.
In a separate bowl, mix together the sour cream, mayonnaise, salt, black pepper, and garlic powder until smooth.
Gently fold the dressing into the potatoes until evenly coated.
Add in the crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix until well combined.
Cover and refrigerate the salad for at least 1 hour to let the flavors meld.
Before serving, sprinkle with additional cheese, bacon, green onions, and a touch of paprika if desired.
Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 45-60 minutes
Cooling and assembly time: 1 hour 15 minutes
Total time: 2 hours 15 minutes
Variations
Use Greek yogurt instead of sour cream for a tangier, lighter version.
Add chopped hard-boiled eggs for extra protein and texture.
Mix in a dash of Dijon mustard for a subtle kick.
Try it with red potatoes or Yukon golds for a different flavor and texture.
storage/reheating
Store Loaded Baked Potato Salad in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture will not hold up well.
Serve chilled or bring to room temperature before serving.
FAQs
Can I make this ahead of time?
Yes, this salad tastes even better after chilling for a few hours or overnight.
Can I use leftover baked potatoes?
Absolutely, this recipe is a great way to use up extra baked potatoes.
Do I need to peel the potatoes?
Peeling is optional—leave the skin on for added texture and nutrients.
Can I make it vegetarian?
Yes, simply omit the bacon or use plant-based bacon alternatives.
What kind of cheese works best?
Sharp cheddar adds bold flavor, but you can also try smoked gouda or Monterey Jack.
Can I use store-bought bacon bits?
Yes, though freshly cooked bacon offers the best flavor and crunch.
How do I prevent the salad from getting watery?
Make sure the potatoes are fully cooled and not overcooked before mixing.
Can I add other vegetables?
Yes, try chopped celery or red bell pepper for added crunch and color.
What can I serve this with?
Great with grilled meats, burgers, or as part of a picnic spread.
Can I make it spicy?
Add a dash of hot sauce or chopped jalapeños for heat.
Conclusion
Loaded Baked Potato Salad is a crowd-pleasing side dish that delivers all the indulgent flavors of a baked potato in a cool, creamy, and satisfying form. Whether for a summer cookout or a comfort food craving, this salad is sure to be a hit every time.
PrintLoaded Baked Potato Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful side dish, this Loaded Baked Potato Salad combines all the classic baked potato toppings into a creamy, crowd-pleasing salad.
Ingredients
- 6 large russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: chopped chives for garnish
Instructions
- Boil the cubed potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix together sour cream and mayonnaise until smooth.
- Add the cooled potatoes to the bowl and gently toss to coat with the dressing.
- Stir in cheddar cheese, bacon, and green onions. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with additional bacon, cheese, and chives if desired before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- This salad tastes even better when made a day in advance.
- Use red potatoes if you prefer a firmer texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
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