Description
Loaded Baked Potato Salad is an indulgent twist on a classic favorite, combining the rich flavors of baked potatoes with creamy dressing, crispy bacon, and sharp cheddar cheese. This hearty side dish is perfect for summer barbecues, holiday gatherings, and potlucks, promising to delight guests with every bite. Its creamy texture and savory profile make it a versatile addition to any meal. Plus, you can prepare it ahead of time, allowing the flavors to meld beautifully in the refrigerator. Serve it chilled or at room temperature alongside grilled meats or as part of a buffet spread—either way, it’s sure to be a crowd-pleaser!
Ingredients
Scale
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream or Greek yogurt
- 12 ounces bacon, cooked and chopped
- 6 green onions, chopped
- 1 1/2 cups shredded medium cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Pierce cleaned russet potatoes with a fork and coat lightly with olive oil and kosher salt. Roast for 50-60 minutes until tender. Let cool.
- Cut cooled potatoes into chunks and mix with apple cider vinegar in a large bowl.
- Cook bacon until crisp; crumble once cooled.
- In a separate bowl, mix mayonnaise, sour cream, salt, and pepper until smooth.
- Combine potatoes with dressing, bacon, green onions, and cheddar cheese; fold gently to combine.
- Chill in the refrigerator for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg