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Loaded Baked Potato Salad

This Loaded Baked Potato Salad combines the comforting tastes of classic loaded baked potatoes with fresh salad ingredients, making it perfect for gatherings or a cozy meal at home.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 large russet potatoes Baked until tender
  • 1 cup sour cream Greek yogurt can be used as a healthier option
  • 0.5 cup mayonnaise For creamy richness
  • 1 cup shredded cheddar cheese Feel free to experiment with different cheeses
  • 0.5 cup crispy bacon bits Vegetarian bacon bits can be substituted
  • 0.25 cup chopped green onions Scallions add fantastic freshness
  • Salt and pepper To taste
  • Optional A splash of hot sauce or paprika for a kick

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and wrap them in foil.
  2. Bake for about 45 minutes or until they are soft when pierced with a knife.
  3. In a large bowl, combine the sour cream, mayonnaise, salt, pepper, and optional hot sauce. Stir until smooth.
  4. Once the potatoes are cool enough to handle, chop them into bite-sized pieces (peel if desired).
  5. Gently fold the potatoes into the dressing.
  6. Fold in the cheddar cheese, bacon bits, and chopped green onions until well incorporated.
  7. For best flavor, refrigerate for about 30 minutes before serving.

Notes

This salad can be made a day in advance for enhanced flavors. Store in an airtight container in the refrigerator for up to 3-4 days.