All the comforting flavors of a loaded baked potato — in cold, creamy, craveable salad form. This Loaded Baked Potato Salad is the ultimate side dish for barbecues, potlucks, or weeknight dinners. Packed with crispy bacon, sharp cheddar, green onions, and a sour cream–mayo dressing, it’s rich, savory, and always a crowd favorite.
Unlike traditional potato salads, this version starts with roasted or baked potatoes, which gives it extra texture and a deeper, slightly sweet flavor. It’s hearty, indulgent, and endlessly customizable. Serve it chilled or slightly warm, and don’t be surprised when everyone comes back for seconds.
🛒 Ingredients
- 3 pounds russet or Yukon gold potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the mix-ins:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 ½ cups shredded sharp cheddar cheese
- 6 slices bacon, cooked until crisp and crumbled
- ½ cup green onions or chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Additional salt and pepper, to taste
Optional toppings:
- Extra bacon, cheese, and green onions for garnish
- Paprika or cracked black pepper for finishing
👩🍳 Instructions
- Bake the potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the potatoes, then pierce them with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack or a baking sheet and bake for 45–60 minutes, or until fork-tender. Let them cool completely. - Chop and peel
Once cooled, peel off the skins (optional – leave some for texture if preferred) and chop the potatoes into bite-sized chunks. - Prepare the dressing
In a large bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. - Assemble the salad
Add the chopped potatoes, shredded cheddar, crumbled bacon, and green onions to the bowl. Gently fold everything together until the potatoes are coated and the ingredients are well combined. - Chill and serve
Cover and refrigerate for at least 1 hour before serving. Just before serving, garnish with extra bacon, cheese, and green onions if desired.
🍽 Nutrition Information (per serving – serves 8)
- Calories: 410
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 2g
- Protein: 11g
- Sodium: 470mg
Nutrition values may vary depending on toppings and ingredients.
✅ Tips & Tricks
- Don’t overmix: Stir gently to keep the potatoes from becoming mushy.
- Want a lighter version? Use Greek yogurt instead of sour cream and low-fat mayo.
- Add a kick: Mix in a spoonful of Dijon mustard or chopped pickled jalapeños.
- Make it ahead: This salad holds up beautifully in the fridge for up to 3 days.
- Crispy bacon tip: Cook it in the oven on a sheet pan for easy cleanup and even crispness.
🍴 Perfect Pairings
Serve this salad alongside:
- Grilled burgers or hot dogs
- BBQ ribs or pulled pork sandwiches
- Fried or grilled chicken
- Steak kebabs or veggie skewers
It also makes a fantastic addition to holiday dinners, game day spreads, or Sunday brunch buffets.
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