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A Comforting Delight! Recipe

A Comforting Delight! Recipe
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★★★★★

5 from 16 reviews

This Loaded Baked Potato Salad is a comforting and hearty side dish featuring tender baked russet potatoes mixed with creamy sour cream and mayonnaise, sharp cheddar cheese, crispy bacon, and fresh green onions. Perfectly seasoned and chilled, it’s a crowd-pleaser for gatherings, potlucks, and family dinners.

Ingredients

Scale

Potatoes

  • 4 large russet potatoes

Dressing

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • Salt to taste
  • Pepper to taste

Mix-ins

  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped green onions

Instructions

  1. Preheat the oven. Set your oven to 400°F (200°C) and allow it to fully heat to ensure the potatoes bake evenly.
  2. Prepare the potatoes. Thoroughly wash each russet potato and pierce them several times using a fork to allow steam to escape during baking.
  3. Bake the potatoes. Place the potatoes directly on the oven rack or a baking sheet and bake for 45 to 60 minutes until they are tender when pierced with a fork.
  4. Cool and chop. Remove the potatoes from the oven and allow them to cool completely. Once cooled, peel off the skins and chop the potatoes into bite-sized pieces.
  5. Make the dressing. In a large mixing bowl, combine sour cream, mayonnaise, salt, and pepper; whisk or stir until smooth and well blended.
  6. Add the ingredients. Gently fold in the chopped potatoes, shredded cheddar cheese, crumbled bacon, and chopped green onions into the dressing mixture.
  7. Combine gently. Toss all ingredients carefully to coat the potatoes evenly without breaking them up too much.
  8. Chill before serving. Transfer the potato salad to the refrigerator and chill for at least 1 hour to allow flavors to meld and the salad to firm up slightly.

Notes

  • Russet potatoes are preferred for their fluffy texture which holds up well in a salad.
  • For extra flavor, add a teaspoon of garlic powder or smoked paprika to the dressing.
  • Make sure potatoes are completely cool before mixing to avoid melting the cheese or sour cream.
  • Can be prepared a day in advance and stored covered in the refrigerator.
  • For a lighter option, substitute Greek yogurt for sour cream or mayonnaise.
  • Ensure bacon is fully cooked and crispy before crumbling for best texture.

Nutrition

Keywords: loaded baked potato salad, baked potato salad recipe, creamy potato salad, bacon potato salad, cheddar cheese potato salad

Find it online: https://lucabites.com/a-comforting-delight-recipe/