Description
Loaded Baked Potato Salad is a delightful twist on the classic baked potato, combining comforting flavors with a creamy salad texture. This crowd-pleaser features tender russet potatoes mixed with crispy bacon, sharp cheddar cheese, and fresh green onions, all enveloped in a rich sour cream and mayo dressing. Perfect for potlucks, barbecues, or family gatherings, this versatile side dish can be made ahead of time and served chilled to allow the flavors to meld beautifully. Impress your guests at any occasion with this indulgent yet simple recipe!
Ingredients
Scale
- 4 pounds russet potatoes
- 12 ounces bacon
- 1 ½ cups medium cheddar cheese (shredded)
- 6 green onions (chopped)
- 1 cup mayonnaise
- ¾ cup sour cream
- 3 tablespoons apple cider vinegar
- Olive oil, salt, and pepper
Instructions
- Preheat oven to 400°F.
- Pierce cleaned potatoes several times with a fork, coat lightly with olive oil and kosher salt, and bake for 50-60 minutes until tender.
- Let cool for 5 minutes; peel and cut into chunks while still warm. Drizzle with apple cider vinegar.
- Cook bacon until crispy; crumble once cooled.
- Mix mayonnaise and sour cream with seasoning; combine with potatoes, bacon, green onions, and cheese in a large bowl.
- Chill in the refrigerator for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: <0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg