Description
Creamy, cheesy, and packed with crispy bacon, this Loaded Baked Potato Salad is the ultimate comfort side dish! Perfect for BBQs, potlucks, or weeknight dinners — a flavorful twist on a classic favorite.
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 8 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup chopped green onions (plus extra for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- Salt and pepper to taste
- Chopped chives (optional for garnish)
Instructions
- Boil the Potatoes: Add cubed potatoes to a large pot of salted water. Boil for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Cook the Bacon: In a skillet, cook bacon over medium heat until crispy. Remove, drain on paper towels, and crumble.
- Prepare the Dressing: In a large bowl, whisk together sour cream, mayonnaise, garlic powder, paprika, salt, and pepper.
- Combine Ingredients: Add cooled potatoes to the dressing. Gently toss to coat. Fold in most of the bacon, cheese, and green onions, reserving a bit for garnish.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving. Top with reserved bacon, cheese, and green onions for the perfect loaded finish.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon.
- Avoid overcooking potatoes to keep them from getting mushy.
- Make it ahead! This salad tastes even better the next day.
- Want some spice? Add chopped jalapeños or a pinch of cayenne pepper.
- Serve slightly chilled — not too cold — for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes