Description
A creamy and flavorful loaded baked potato salad with all the classic toppings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake potatoes for 45-60 minutes until tender.
- Let the potatoes cool, then peel and chop into bite-sized pieces.
- In a large bowl, mix sour cream, mayonnaise, salt, and pepper.
- Add potatoes, cheese, bacon, and green onions to the bowl.
- Toss gently until well coated.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Feel free to add more toppings like olives or tomatoes.
- Can be made a day in advance.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: loaded baked potato salad recipe