Loaded Baked Potato Salad is the ultimate side dish that brings together everything you love about a classic baked potato in one irresistible bowl. Perfect for barbecues, potlucks, or weeknight dinners, this creamy and flavorful salad is loaded with crispy bacon, tangy sour cream, sharp cheddar cheese, and tender potatoes. It’s a guaranteed hit with its indulgent flavors and hearty texture. Best of all, it’s incredibly easy to make!
Ingredients and Their Roles
Main Ingredients:
- 8 medium Russet Potatoes – The base of the salad, Russets are ideal for their fluffy texture and ability to absorb flavors.
- 1 cup sour cream – Adds tangy creaminess, mimicking the topping of a baked potato.
- 1/2 cup mayonnaise – Enhances the creaminess and binds the ingredients together.
- 1 package of bacon, cooked and crumbled – Adds a smoky, savory crunch that balances the creamy elements.
- 1 small onion, chopped – Provides a crisp texture and a mild bite.
- Chives, to taste – Lends a fresh, oniony flavor that’s a hallmark of classic baked potatoes.
- 1 1/2 cups shredded cheddar cheese – A rich, melty addition that amplifies the indulgent taste.
- Salt and Pepper, to taste – Essential for seasoning and bringing all the flavors together.
Step-by-Step Instructions
1. Prepare the Potatoes
- Wash and cut the potatoes into bite-sized pieces. Aim for uniform sizing to ensure even cooking.
- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
- Bring to a boil and cook for 20-25 minutes, or until the potatoes are fork-tender but not mushy.
- Drain and allow the potatoes to cool completely. Cooling prevents them from becoming too soft when mixed with other ingredients.
2. Prepare the Bacon
- Stovetop method: Cook bacon in a skillet over medium heat until crispy, then drain on paper towels.
- Oven method: Preheat to 400°F. Lay bacon on a lined baking sheet and cook for 15 minutes, or until your desired crispness. This method minimizes splatter and makes cleanup easy.
- Crumble the bacon and set aside.
3. Mix the Creamy Base
- In a large bowl, combine the sour cream and mayonnaise. Stir until smooth.
- Add the onion, chives, and 1 cup of shredded cheddar cheese. Mix well.
4. Assemble the Salad
- Gently fold the cooled potatoes into the creamy mixture. Be careful not to mash them.
- Season with salt and pepper to taste.
- Transfer the mixture to a serving dish.
5. Add the Final Touches
- Sprinkle the remaining shredded cheddar cheese and crumbled bacon over the top.
- Garnish with additional chives for a pop of color and flavor.
Pro Tips for Perfect Loaded Baked Potato Salad
- Use warm potatoes for flavor absorption: Tossing the potatoes in the creamy mixture while they’re still slightly warm helps them soak up more flavor.
- Customize your toppings: Add a dollop of Greek yogurt, a sprinkle of paprika, or a drizzle of ranch dressing for a unique twist.
- Make it ahead: Prepare the salad a few hours or even a day in advance. The flavors meld beautifully over time.
- Go low-carb: Swap potatoes for cauliflower florets for a lighter version with all the same great flavors.
Serving Suggestions
Loaded Baked Potato Salad pairs beautifully with:
- Grilled meats like steak, chicken, or ribs.
- BBQ classics such as pulled pork or smoked brisket.
- A fresh green salad to balance the richness of the dish.
- Homemade cornbread or garlic bread for a comforting, hearty meal.
Why You’ll Love This Recipe
This Loaded Baked Potato Salad captures all the beloved flavors of a baked potato bar in a portable, shareable dish. The combination of creamy, cheesy, and smoky elements ensures it’s a crowd-pleaser every time. Whether you’re hosting a backyard barbecue or looking for a comforting side dish, this recipe delivers in simplicity and deliciousness.
Make it today and experience the unbeatable flavor of the perfect Loaded Baked Potato Salad!