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

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)

Cook Mode Prevent your screen from going dark

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.