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Best Loaded Baked Potato Salad (Easy Recipe)

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This loaded baked potato salad is a creamy, cheesy, and bacon-filled side dish that turns a happy kitchen accident into a signature recipe. Made with russet potatoes, cream cheese, sour cream, cheddar, and bacon, it’s perfect for barbecues, potlucks, and family dinners.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), scrubbed and cut into 1-inch cubes
  • 8 slices thick-cut bacon, cooked and crumbled
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 bunch green onions, sliced (white and green parts)
  • 1/2 cup mayonnaise
  • Salt and black pepper to taste
  • 1 teaspoon paprika (for garnish)

Instructions

  1. Boil the Potatoes: Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Cook until fork-tender but not falling apart, about 15-20 minutes. Drain and let cool for 10 minutes (warm, not steaming hot).
  2. Cook the Bacon: In a cold skillet, lay bacon strips and turn heat to medium. Cook until golden and crisp, about 8-10 minutes. Transfer to paper towels to drain, then crumble. Reserve 1 tablespoon for garnish.
  3. Make the Dressing: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  4. Combine: Add warm potatoes to the dressing and gently fold to coat. Add crumbled bacon (reserve some for garnish), 1 1/4 cups shredded cheddar (reserve 1/4 cup for topping), and most of the sliced green onions. Fold gently until evenly distributed.
  5. Season and Garnish: Taste and add salt and pepper as needed. Transfer to a serving dish. Top with reserved bacon, cheddar, green onions, and sprinkle with paprika.
  6. Chill: Cover and refrigerate for at least 1 hour (or overnight) before serving. Serve cold or at room temperature.

Notes

Do not overcook potatoes; they should be fork-tender but firm. Warm potatoes absorb dressing better. Use room temperature dairy for smooth mixing. Chill at least 1 hour for best flavor and texture. Store leftovers in an airtight container in the fridge for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: loaded baked potato salad, easy potato salad, creamy potato salad, bacon cheddar potato salad, barbecue side dish, potluck recipe

Find it online: https://recipebelle.com/best-loaded-baked-potato-salad-easy-recipe/