Loaded Baked Potato Salad
Loaded Baked Potato Salad is the perfect fusion of two comfort food favorites: baked potatoes and creamy potato salad. This recipe features crispy bacon, sharp cheddar cheese, tangy sour cream, and savory seasonings combined with soft, oven-baked potatoes.
Servings: 6 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Frying Pan
Ingredients
Potatoes
- 2.5 pounds russet potatoes (about 4 or 5 large)
Oil
- 1-2 tablespoons olive oil (or vegetable oil)
Bacon
- 10-12 slices thick bacon diced
Cheese
- 1 cup grated cheddar cheese (plus extra for garnish)
Green Onions
- 1/4 cup thinly sliced green onions (plus extra for garnish)
Seasonings
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground black pepper
Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream (light or regular)
- 4 tablespoons milk
Salt
- Salt to taste
Garnish
- freshly chopped parsley optional
Instructions
- Preheat the oven to 350°F. Scrub the potatoes, poke holes with a fork, rub with olive oil, and bake for about 1 hour until tender. Let cool completely, then refrigerate.
- While potatoes cool, cook diced bacon in a pan over medium heat until crispy. Drain on paper towels.
- Peel the chilled potatoes and cut into 1/2-inch cubes. Place them in a large mixing bowl.
- Add cooked bacon, 1 cup grated cheddar cheese, and 1/4 cup sliced green onions.
- In a small bowl, mix celery seeds, black pepper, mayonnaise, sour cream, and milk. Adjust salt to taste.
- Gently fold the dressing into the potato mixture until well combined.
- Transfer to a serving bowl and garnish with extra green onions, grated cheese, and parsley if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
For a spicier version, add diced jalapeños or a dash of cayenne. Use Greek yogurt instead of sour cream for a healthier option. Ensure potatoes are fully cooled before mixing to prevent a watery salad.
Nutrition
Calories: 350kcal | Fat: 22g