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–+ servings

Loaded Baked Potato Salad

A creamy, dreamy bowl of loaded baked potato salad bursting with flavors of crispy bacon, sharp cheddar, and cool sour cream, perfect for summer picnics or cozy family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 medium Russet Potatoes Select firm, unblemished potatoes.
  • ½ cup Bacon Crisp up thick-cut bacon.
  • 1 cup Sour Cream Use full-fat for creaminess.
  • 1 cup Cheddar Cheese Grate sharp cheddar cheese.
  • ¼ cup Green Onions Finely chopped.
  • Salt and Pepper Season to taste.
  • 2 tablespoons Butter Melted, for drizzling.
  • ½ cup Ranch Dressing Use your favorite brand.

Method
 

Prep the Potatoes
  1. Wash the russet potatoes under cold water, scrub away dirt, wrap in aluminum foil, preheat oven to 400°F, and bake for 45 to 60 minutes until fork-tender.
Cool and Chop
  1. Let the potatoes cool for 15 minutes, then slice into bite-sized chunks, leaving the skin intact.
Mix the Dressing
  1. In a large bowl, combine sour cream, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Mix until silky.
Add the Flavor Boosters
  1. Fold in the chopped potatoes, crumbled bacon, shredded cheddar cheese, and chopped green onions until well combined.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This salad can be tailored to fit any gathering or leftover situation.

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