Loaded Baked Potato Salad
A delightful blend of creamy sour cream, crispy bacon, melted cheddar, and fresh green onions over tender baked potatoes, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large russet potatoes Can substitute with Yukon Gold or red potatoes.
- 1 cup sour cream Greek yogurt is a healthier alternative.
- ½ cup mayonnaise Can use avocado or vegan mayo for a light version.
- 1 cup shredded cheddar cheese Swap for any cheese you like.
- ½ cup cooked and crumbled bacon Turkey bacon or crispy tofu can be used.
- ¼ cup chopped green onions
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under running water, dry them, and pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes until fork-tender.
- Remove the potatoes from the oven and let them cool for about 15-20 minutes.
- Peel the skin off the potatoes and chop them into bite-sized pieces.
Mixing
- In a large mixing bowl, combine the sour cream, mayonnaise, salt, and pepper. Adjust seasoning to taste.
- Gently fold your chopped potatoes into the dressing, then add in the cheddar cheese, bacon, and green onions. Toss gently to combine.
Chilling and Serving
- Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Once chilled, stir the salad and serve in a bowl. Garnish with extra bacon and green onions if desired.
Notes
This salad can be prepared a day in advance. Best served cold. Can last in the refrigerator for 3-5 days.