Awesome Loaded Baked Potato Salad
Get ready to elevate your picnic game with this "Awesome Loaded Baked Potato Salad," a creamy, flavor-packed twist on a classic side dish. Made with tender chunks of russet potatoes, crispy thick-cut bacon, sharp shredded cheddar cheese, and a luscious dressing of sour cream and mayo, this recipe is bursting with indulgent goodness. The garlic powder, salt, and black pepper add a subtle kick of seasoning, while fresh green onions deliver a bright and zesty finish. Perfectly balanced between hearty and refreshing, this loaded potato salad is ideal for potlucks, barbecues, or any occasion that calls for comfort food with a gourmet spin. Serve it chilled for the ultimate crowd-pleasing dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 pieces Medium-sized russet potatoes
- 8 slices Thick-cut bacon
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Sour cream
- 0.5 cups Mayonnaise
- 6 stalks Green onions (sliced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
Wash and peel the russet potatoes, then dice them into 1 to 2-inch chunks.
Place the diced potatoes into a large pot and add enough cold water to cover them. Add a pinch of salt to the water, then bring it to a boil.
Cook the potatoes for about 12-15 minutes, or until they are fork-tender. Be careful not to overcook them to prevent mushiness.
Drain the potatoes and spread them out on a baking sheet to cool completely.
While the potatoes are cooling, cook the bacon in a large skillet over medium heat until crispy. Allow the bacon to cool on a paper towel-lined plate, then crumble it into small pieces.
In a large mixing bowl, whisk together the sour cream, mayonnaise, salt, black pepper, and garlic powder.
Once the potatoes are completely cooled, gently fold them into the dressing mixture until evenly coated.
Add the shredded cheddar cheese, crumbled bacon, and half of the sliced green onions to the potato mixture. Gently toss to combine.
Transfer the potato salad to a serving bowl and garnish with the remaining green onions for a fresh finish.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
