Loaded Baked Potato Salad
My loaded baked potato salad combines everything you love about a loaded baked potato with creamy potato salad dressing for the ultimate side.
Servings: 8 Servings
Calories: 670kcal
Ingredients
- 12 ounce bacon, diced into 1-inch cubes or bacon bits
- 5 russet potatoes, large
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup green onions, sliced
- 2 cups sharp cheddar cheese, shredded
- 1 ½ teaspoons salt, + more for taste
- 1 ½ teaspoons black pepper
- 1 tablespoon jalapeno flakes, (bought from Sam’s Club)
Instructions
- Preheat the oven to 425°.
- Scrub and dry potatoes.
- Pierce with a fork and place in the oven on the rack.
- Bake for 50 minutes or until soft.
- Remove from the oven and let cool for 10 minutes.
- In a large bowl mix together sour cream, mayonnaise, green onions, and seasonings.
- Set in the fridge to keep cool.
- Once potatoes have cooled a bit, cut into 1 ½ - inch cubes and add to the large bowl.
- Fold the potatoes gently into the sauce mixture.
- Next gently fold in the cheddar and bacon.
- Adjust seasonings to taste.
- Best served room temperature or cool.
Notes
- Bake the potatoes rather than boil them for the best texture.
- Leave the potato skins on for extra flavor if you like.
- Allow the potatoes to cool slightly before mixing so they don't break apart.
- Fold everything together gently to keep the potatoes chunky.
- Refrigerate for about an hour if you prefer a colder potato salad.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 670kcal | Carbohydrates: 28g | Protein: 25g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Cholesterol: 99mg | Sodium: 1530mg | Potassium: 858mg | Fiber: 2g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 11mg | Calcium: 260mg | Iron: 2mg