Description
Loaded Baked Potato Salad is a hearty, flavorful side dish packed with tender potatoes, crispy bacon, cheese, and creamy dressing, perfect for barbecues and gatherings.
Ingredients
Units
Scale
- 6 large russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C). Bake the cubed potatoes for about 25-30 minutes until tender and lightly golden. Let cool slightly.
- In a large bowl, mix sour cream and mayonnaise until well combined.
- Add the cooled potatoes to the bowl and gently toss to coat.
- Stir in shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Season with salt and pepper to taste.
- Garnish with additional cheese, bacon, and chives if desired.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use red potatoes for a waxier texture if preferred.
- Make ahead for better flavor blending.
- Substitute Greek yogurt for sour cream for a lighter version.
- Top with extra bacon and chives just before serving for a fresh look.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg