Description
Loaded Baked Potato Salad is a delicious twist on the classic steakhouse dish, making it a must-have for any gathering. This creamy potato salad combines tender russet potatoes with crispy bacon, sharp cheddar cheese, and tangy sour cream, creating a rich and satisfying side that’s perfect for barbecues, potlucks, or family dinners. With minimal prep time and easy-to-follow instructions, you can whip up this crowd-pleaser in no time. Whether served chilled or at room temperature, it’s guaranteed to impress your guests with its hearty texture and flavor.
Ingredients
Scale
- 4 pounds russet potatoes
- 12 ounces bacon
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 1/2 cups medium cheddar cheese
- 6 green onions
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Pierce cleaned potatoes with a fork, coat with olive oil and salt, then roast for 50-60 minutes until tender. Cool slightly before peeling and chopping.
- Cook bacon in a skillet until crispy; crumble once cooled.
- In a bowl, mix mayonnaise and sour cream with salt and pepper.
- Combine cooled potatoes, dressing, bacon, green onions, and cheddar in a large bowl. Mix gently.
- Chill in the refrigerator for at least 3 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg