Go Back

Loaded Baked Potato Salad

Loaded baked potato salad combines oven-baked russet potatoes with crisp bacon, sharp cheddar, scallions, and a creamy sour cream dressing. Keeping the skins on adds texture, and chilling gives the flavors time to meld.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
cooling and chilling 2 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 3 lb russet potatoes scrubbed and dried
  • 1 tbsp olive oil
For the mix-ins
  • 6 bacon slices
  • 1 cup sharp cheddar cheese shredded
  • 3 scallions thinly sliced
For the dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 baking sheet
  • 1 large skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Rub the potatoes with the olive oil and arrange them on a baking sheet.
  3. Bake for 50 to 60 minutes, until a knife slides easily into the center of each potato.
  4. Transfer the potatoes to a plate and cool completely, about 1 hour.
Cook the mix-ins
  1. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels, cool, and crumble.
Make the dressing
  1. In a large bowl, stir together the sour cream, mayonnaise, vinegar, salt, and pepper.
Assemble and chill
  1. Cut the cooled potatoes into 1-inch pieces, leaving the skins on, and fold them into the dressing with the bacon, cheddar, and scallions.
  2. Cover and refrigerate for at least 1 hour before serving.

Notes

For the best texture, let the potatoes cool completely before cutting and folding them into the dressing. Store covered in the refrigerator for 3 to 4 days; freezing is not recommended. For a lighter variation, plain Greek yogurt can replace the sour cream.