Clean recipe · aspicyperspective.com
Loaded Baked Potato Salad
Baked potato salad is a crowd favorite that's a fabulous pairing of two classic foods you usually find at most American cookouts, but better. I make it with actual baked potatoes, crispy bacon, shredded cheddar cheese, and fresh green onions combined in a creamy mayo and sour cream dressing. And I make it ahead of time so it's perfectly chilled and super flavorful.
Original recipe: aspicyperspective.com
- Yield:
- 10 servings
- Prep:
- 20 min
- Cook:
- 55 min
- Total:
- 75 min
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Ingredients
- 3 pounds russet potatoes
- 10 strips thick-cut bacon (cooked and chopped)
- 1 ½ cups mayonnaise
- 1 ½ cups sour cream
- 1 teaspoon garlic powder
- 1 ½ cups shredded sharp cheddar cheese (off the block)
- 1 cup chopped green onions (1 bunch)
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Wash the potatoes and set them on a baking sheet. Poke the potatoes with a fork on several sides, then place the baking sheet in the oven and bake for 55-60 minutes, or until the biggest potato is fork-tender all the way to the center. Remove from the oven and allow the potatoes to cool.
- Meanwhile, cook the bacon, remove it from the bacon grease, and chop roughly. Chopped the green onions and shred the cheddar cheese.
- Set out a large bowl. Combined the mayonnaise, sour cream, garlic powder, 1 ½ teaspoons salt, and ½ - 1 teaspoon ground black pepper. Whisk until smooth.
- Once the potatoes are cool enough to peel, peel off as much, or as little, skin as you like. I usually peel off about half the skin. Chopped the potatoes into ¾ inch chunks. It's OK if they're a little crumbly.
- Add all the potato chunks to the bowl. Then add the chopped green onions and chopped bacon. Gently fold the ingredients together until the dressing covers all the potatoes. *If you want, you can save a little bit of the bacon, green onions, and cheese to garnish the top.
- Add the shredded cheese. Gently folded again until the cheese is well incorporated. Then garnish the top if you have extra toppings, cover, and chill for at least 2 hours.
- As with all potato salad salads, this dish develops an even better flavor the longer it sits. If you have the chance to make it a day in advance, do so!