The Best Loaded Baked Potato Salad
A delightful twist on the classic baked potato turned into a flavorful salad with creamy goodness and crunchy toppings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large potatoes (Yukon Gold or Russets)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices of cooked bacon, chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the potatoes for about 45-60 minutes, or until fork-tender.
- Cool the potatoes down for easier handling.
- Get chopping the bacon and green onions.
- Mix together the sour cream and mayonnaise in a large bowl.
- Add the potatoes in bite-sized chunks to the creamy mixture.
- Toss in the chopped bacon, cheddar, and green onions and stir gently.
- Taste and adjust seasoning with salt and pepper as needed.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Serve cold or at room temperature and enjoy!
Notes
For a vegan version, use plant-based mayo and skip the bacon. This dish tastes better the next day as flavors meld.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: potato salad, loaded baked potato, comfort food, summer salad