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The Best Loaded Baked Potato Salad

Loaded Baked Potato Salad


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5 from 41 reviews

Description

This loaded baked potato salad features all the rich delicious toppings you’d add to a baked potato. It’s a crowd-pleasing recipe with amazing flavor. Ideal for picnics, potlucks and church socials.


Ingredients

Scale
  • 3 pounds Russet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 1 pound thick-cut bacon, cooked until crispy and coarsely chopped
  • 3 green onions, sliced
  • 1 packed cup shredded medium cheddar cheese

Instructions

RECIPE PREP: Move oven rack to the middle position. Preheat oven to 400ºF. With a potato brush, scrub potatoes clean under running water. Dry them off with a lint-free kitchen towel.

  1. Pierce each potato 3 to 4 times on each side with a fork. Transfer them to a baking tray. Brush all sides with olive oil. Bake for about 45 minutes to 1 hour, until tender. (The cook time will vary depending on the size of the potatoes.) When you can run a knife straight through the centers without resistance they’re done.
  2. On the baking tray, cut each baked potato into four pieces to allow steam to escape. Let them cool for 10 minutes, or until they can be handled without burning your fingers. With a knife and your fingertips, remove the potato skins and discard them.
  3. Cut the flesh of the potatoes into bite-size pieces. Transfer them to a large mixing bowl. Sprinkle the cooled potatoes with apple cider vinegar.
  4. In a small bowl, stir together the mayo, sour cream, salt, and pepper. Pour this creamy mixture over the potatoes. Gently fold it in with a spatula. Fold in the bacon, onions and cheese.
  5. Cover and refrigerate the potato salad for at least 1 to 2 hours before serving.

Notes

For best results: Select potatoes that are all about the same size so they’ll finish baking at the same time.

This is a perfect make-ahead recipe. The loaded baked potato salad tastes amazing the second day when all the flavors have had a chance to meld together.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Bake
  • Cuisine: American