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–+ servings

Loaded Baked Potato Salad

A creamy, indulgent salad that transforms a classic baked potato into a flavorful dish perfect for potlucks or summer barbecues.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 463
Ingredients Method Nutrition

Ingredients
  

  • 4 pounds russet potatoes
  • 1-2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • 3/4 cup sour cream or Greek yogurt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 ounces bacon cooked, cooled and chopped
  • 6 green onions chopped
  • 1 1/2 cups medium cheddar cheese shredded

Method
 

  1. Preheat your oven to 400° F. Wash the russet potatoes and pierce each with a fork. Coat with olive oil and sprinkle with kosher salt.
  2. Bake the potatoes for about 50-60 minutes until easily pierced. Let cool for 5 minutes.
  3. Peel the skins off the warm potatoes, cut into 1-inch chunks, and sprinkle with apple cider vinegar.
  4. Cook bacon in a skillet until crispy, then chop into bite-sized pieces.
  5. Mix mayonnaise, sour cream, kosher salt, and black pepper in a small bowl to create the dressing.
  6. Combine the warm potatoes, bacon, green onions, and cheddar cheese with the dressing. Fold gently.
  7. Cover and refrigerate for at least three hours or overnight before serving.

Nutrition

Serving: 1gCalories: 463kcalCarbohydrates: 29gProtein: 11gFat: 34gFiber: 2g

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