Description
This Loaded Baked Potato Salad recipe transforms baked potatoes into a creamy, cheesy, bacon-filled side dish. It features classic baked potato toppings like cheese, bacon, sour cream, and green onions.
Ingredients
- Russet potatoes
- Olive oil
- Apple cider vinegar
- Mayonnaise
- Sour cream
- Kosher salt
- Pepper
- Bacon
- Green onions
- Shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Poke potatoes with a fork, oil skins, and sprinkle with salt. Bake for 50-60 minutes.
- Cook bacon in a skillet over medium heat until crispy. Crumble after cooking.
- Slice green onions, using both greens and whites. Save some for garnish.
- Once potatoes are cool enough to handle, peel and dice into 1-inch chunks.
- Combine potatoes, bacon, green onions, cheddar cheese, mayonnaise, sour cream, apple cider vinegar, salt, and pepper in a large bowl. Mix well.
- Garnish with reserved green onions.
Notes
- Use russet potatoes for a fluffier texture.
- Baking potatoes without foil creates a tougher jacket.
- Cook bacon low and slow to avoid burning.
- Adjust bacon amount to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg