Baked Potato Salad Loaded
Get ready to elevate your next picnic or potluck with this irresistible Baked Potato Salad Loaded! This hearty side dish transforms classic baked potatoes into a creamy, flavor-packed salad featuring crispy thick-cut bacon, sharp cheddar cheese, and a tangy sour cream and mayo dressing. Roasted Russet potatoes, complete with their crispy, golden skins, add a satisfying texture, while garlic powder, paprika, and green onions create a savory, smoky kick in every bite. Perfectly customizable and easy to prepare in advance, this loaded potato salad is an indulgent crowd-pleaser that pairs beautifully with grilled meats or stands alone as a star side dish. Whether served warm or chilled, this recipe is your go-to for comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Thick-cut bacon
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 1 cup Cheddar cheese, shredded
- 0.5 cup Green onions, finely sliced
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and scrub the potatoes to remove any dirt. Pat them dry with a towel. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and season with salt and black pepper. Place them on the prepared baking sheet and bake for about 50-60 minutes, or until the potatoes are tender and a knife easily slides through.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place on a plate lined with paper towels. Once cooled, crumble the bacon into small pieces and set aside.
Once the potatoes are done, allow them to cool until they are comfortable to handle, about 15 minutes. Cut the potatoes into bite-sized chunks, leaving the skins on for added texture and flavor.
In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, and paprika. Mix well until smooth and creamy.
Add the potato chunks, crumbled bacon, shredded cheddar cheese, and half of the green onions to the bowl. Gently fold everything together until the potatoes are evenly coated with the dressing.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the potato salad to a serving dish and garnish with the remaining green onions and a sprinkle of paprika, if desired.
Serve immediately at room temperature or refrigerate for at least 1 hour to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 217 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1123 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.
