Hot Baked Potato Salad
Discover the ultimate comfort food with this Hot Baked Potato Salad—a hearty, crowd-pleasing twist on the traditional potato salad! Featuring tender russet potatoes, crispy bacon, and gooey melted cheddar cheese, this dish is irresistibly creamy thanks to a rich blend of sour cream and mayonnaise. A sprinkle of green onions adds a fresh pop of flavor, while a touch of paprika ties everything together with a hint of smoky warmth. Perfect for barbecues, potlucks, or cozy family dinners, this baked potato salad is served warm and bubbly straight from the oven, offering a savory alternative to the usual cold salads. Ready in just over an hour and packed with indulgent ingredients, it’s the side dish your table has been craving!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 8 slices bacon
- 1.5 cups (shredded) cheddar cheese
- 1 cup sour cream
- 0.5 cup mayonnaise
- 4 stalks (chopped) green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Wash the potatoes thoroughly and cut them into bite-sized cubes. You can peel them if preferred, but leaving the skin on adds texture.
Bring a large pot of water to a boil. Add the potato cubes and cook for 10 minutes, or until they are just tender but not falling apart. Drain the potatoes and set aside.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
In a large mixing bowl, combine the sour cream, mayonnaise, salt, black pepper, and paprika. Stir until smooth.
Fold the drained potato cubes into the sour cream mixture until evenly coated.
Add 1 cup of shredded cheddar cheese, the crumbled bacon (reserve some for garnish), and most of the green onions (save some for garnish). Mix gently to combine.
Pour the potato mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with the reserved bacon and green onions before serving.
Serve warm as a comforting side dish for barbecues, potlucks, or holiday gatherings.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.5 g | 262% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5433 mg | 236% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 28.9 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1227 mg | 94% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6835 mg | 145% | |
*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.
