Description
Loaded Baked Potato Salad is a hearty and flavorful side dish that brings together all the classic toppings of a baked potato—crispy bacon, cheddar cheese, green onions, and sour cream—in a creamy, crowd-pleasing salad.
Ingredients
Units
Scale
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- Salt and black pepper to taste
- Optional: chopped fresh chives for garnish
Instructions
- Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and let cool slightly.
- In a large bowl, mix together sour cream, mayonnaise, salt, and pepper.
- Add the cooled potatoes to the bowl and gently toss to coat.
- Fold in shredded cheddar, crumbled bacon, and green onions.
- Refrigerate for at least 30 minutes before serving. Garnish with chives if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Best served cold or at room temperature.
- Can be made a day ahead to let flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg