Imagine taking the crispy, cheesy goodness of a loaded baked potato and transforming it into a creamy, irresistible salad that'll make your taste buds dance with joy! This Loaded Baked Potato Salad is not just another side dish – it's a game-changing recipe that combines all the classic flavors you love into one mouthwatering creation. Perfect for summer barbecues, potlucks, or when you're craving a seriously delicious twist on traditional potato salad, this recipe will have everyone asking for seconds (and begging for the recipe)!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and pat dry with paper towels. Cut potatoes into 1-inch cubes, leaving the skin on for added texture and nutrition.
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water for seasoning.
- Bring the water to a boil over high heat, then reduce to medium-high and cook potatoes for 10-12 minutes until fork-tender but not mushy. Be careful not to overcook.
- Drain potatoes in a colander and let them cool for 10-15 minutes at room temperature. Spread potatoes on a baking sheet to cool evenly and prevent further cooking.
- While potatoes are cooling, cook bacon in a skillet until crisp. Drain on paper towels and crumble into small pieces once cooled.
- In a large mixing bowl, combine sour cream, mayonnaise, salt, and pepper. Whisk until smooth and well incorporated.
- Add cooled potato cubes to the creamy mixture, gently folding to coat each piece without breaking the potatoes.
- Fold in shredded cheese, crumbled bacon, and chopped green onions. Mix gently to distribute ingredients evenly.
- Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld together. For best results, chill for 2-3 hours before serving.
- Before serving, give the salad a gentle stir and taste. Adjust seasoning with additional salt and pepper if needed.
- Serve chilled, garnished with extra green onions or a sprinkle of bacon bits for added visual appeal.
Tips
- Keep the potato skins on for extra texture and nutrition – they add a rustic, homemade touch to your salad.
- Be careful not to overcook the potatoes; you want them tender but not mushy. The perfect potato cube should hold its shape when mixed.
- Allow the potatoes to cool completely before mixing to prevent the mayonnaise and sour cream from breaking down.
- For maximum flavor, let the salad chill for at least 2-3 hours before serving. This allows the ingredients to meld together beautifully.
- Use freshly cooked and crispy bacon for the best flavor and texture.
- Feel free to customize by adding extras like diced jalapeños, ranch seasoning, or a sprinkle of chives for additional flavor.
- Store in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 398kcal
Carbohydrates: 32g
Protein: 12g
Fat: 26g
Saturated Fat: 9g
Cholesterol: 37mg
