Here’s a creamy, cheesy, bacon-loaded Baked Potato Salad that tastes like a fully loaded baked potato — but chilled and perfect for BBQs, picnics, or dinner sides.
🥔🧀 Loaded Baked Potato Salad
Ingredients (serves 6–8)
- 3 lbs russet or Yukon gold potatoes
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 3 green onions, sliced
- 2 tbsp fresh chives, chopped (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Optional add-ins:
- ½ cup diced celery for crunch
- 1 tbsp Dijon mustard
- Paprika for topping
🥔 Instructions
1️⃣ Cook the Potatoes
- Wash and cut potatoes into 1-inch chunks (peel optional).
- Place in a pot, cover with cold water, salt the water, and bring to a boil.
- Cook 10–12 minutes until tender but not falling apart.
- Drain and let cool to room temp (or chill for faster cooling).
2️⃣ Make the Dressing
In a bowl, mix together:
- Sour cream
- Mayonnaise
- Garlic powder
- Onion powder
- Salt & pepper
Stir until smooth.
3️⃣ Combine Everything
In a large mixing bowl, add:
- Cooked potatoes
- Cheddar cheese
- Bacon
- Green onions
- Chives
Gently fold in the dressing until everything is coated.
4️⃣ Chill
Refrigerate at least 1 hour for flavors to blend.
Taste and adjust seasoning before serving.
5️⃣ Serve
Top with extra bacon, cheese, and green onions for the full “loaded baked potato” effect.
Want variations?
I can give you:
🥓 Warm version (served like a skillet potato bake)
🌶 Spicy jalapeño-loaded version
🧄 Ranch-loaded potato salad
🥑 “Fully loaded” with avocado
🍠 Sweet potato twist
Just tell me!
