Description
Loaded Baked Potato Salad combines all the classic flavors of a loaded baked potato into a creamy, hearty salad that’s perfect for gatherings and barbecues.
Ingredients
Units
Scale
- 4 large russet potatoes, baked and diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup green onions, chopped
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- Chopped fresh chives for garnish (optional)
Instructions
- Bake the potatoes until tender, allow them to cool, then dice into bite-sized pieces.
- In a large bowl, mix together the sour cream, mayonnaise, garlic powder, salt, and pepper.
- Add the diced potatoes to the bowl and gently toss to coat.
- Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with additional bacon, cheese, and chives if desired before serving.
Notes
- Use baked potatoes instead of boiled for better texture and flavor.
- Make ahead and refrigerate overnight for a more developed taste.
- Substitute Greek yogurt for sour cream for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg