Let me tell you, every time I make this loaded baked potato salad, I’m instantly reminded of those chaotic family BBQs at my aunt’s place, where someone (usually my cousin Ben) always managed to nudge the grill off balance. I guess that’s why I love this salad—it’s nearly impossible to mess up, and it’s way easier than trying to herd everyone into a group photo. Plus, who doesn’t love potatoes and bacon all dressed up?
Why I Keep Coming Back to This Salad
I make this loaded baked potato salad when I want something that tastes like comfort food but doesn’t require me to stand over a stove for hours. My family practically inhales it—seriously, if I ever tried making a double batch, I think they’d still find a way to finish it off (and then ask where the rest is). One time, I tried to cut back on the bacon and, well, let’s just say I learned my lesson. If you’re someone who hates peeling potatoes, you’re in luck: I never bother. The skins get all crispy and honestly, who has time for that?
What You’ll Need (And Some Handy Substitutions)
- 2 pounds potatoes (I usually do Yukon Gold, but red potatoes or even Russets work—my grandma swore by Idaho, but I say any potato with a pulse will do)
- 6 strips bacon (I’ve used turkey bacon in a pinch; it’s fine, but real bacon is better)
- 3 green onions, sliced (sometimes I just use a handful of chives—scallions, whatever’s in the fridge)
- 1 cup shredded cheddar cheese (sharp cheddar is my favorite, but mild is alright, too—pre-shredded is totally fine, don’t let anyone tell you otherwise)
- ½ cup sour cream (sometimes I sneak in Greek yogurt if I’m feeling virtuous)
- ½ cup mayonnaise (full-fat, low-fat, it all works—I’ve even used Miracle Whip once, not my best idea)
- Salt and black pepper to taste
- Optional: a handful of fresh parsley, a dash of smoked paprika, or even a spoonful of Dijon mustard if you’re feeling fancy
Alright, Let’s Make It! (It’s Easier Than You Think)
- Cook your potatoes. Chop them up into bite-sized pieces—don’t bother peeling unless you really want to. Boil in salted water for about 15 minutes, or until a fork slides in without much fuss. Drain and let them cool down a bit. (This is the part where I usually forget about them for ten minutes. It’s fine.)
- Fry up the bacon. Get it crispy in a pan, then set it on paper towels to drain. Or if you’re like me and hate splatters, bake it on a rack at 400°F for 15-ish minutes. Just don’t wander off and forget it—I’ve done that, not ideal.
- Mix up the dressing. In a big bowl, combine the sour cream, mayo, a generous pinch of salt, and a ton of black pepper. Give it a taste—add a bit more of anything you like. (I always sneak a spoonful here. For research, obviously.)
- Assemble the salad. Add the cooled potatoes, most of the bacon (reserve some for topping), green onions, and cheddar cheese right into the bowl. Gently mix. Don’t worry if it looks a bit clumpy—it all evens out.
- Taste and tweak. Sometimes it needs a bit more salt or a dash of paprika. Actually, I find it works better if you let it chill in the fridge for an hour before serving—though, full confession, I rarely wait that long.
- Top and serve. Sprinkle with extra bacon, cheese, and green onions. Maybe a bit of parsley if you’re being fancy. Dig in!
Notes Only a Real Kitchen Would Teach You
- Using warm potatoes makes the flavors mix together better, but don’t mix when they’re too hot, or the mayo gets weirdly runny. Learned that the hard way.
- If you forget to save some bacon for the topping, just crumble some potato chips on top. Did this once by accident and it was a hit.
- Cheese clumps? Eh, just call it rustic. It’s potato salad, not fine dining.
If You Want to Mix Things Up (or... Maybe Not)
- Spicy version: Add chopped pickled jalapeños or a squirt of sriracha. Once tried hot sauce, but it kinda overwhelmed everything—use a light hand.
- Lighter version: Use all Greek yogurt instead of sour cream and mayo. It’s not the same, but it’s not bad.
- Loaded veggie: Roasted corn or bell peppers are fun, but don’t add too many or it’ll turn into a different salad entirely.
- One time I tried adding blue cheese—yeah, don’t. Unless you’re really into blue cheese. My kids weren’t impressed.
You Really Don’t Need Fancy Gear (Mostly)
- Potato peeler: Optional. I almost never use it.
- Sharp knife and cutting board: Essential, but in a pinch, I once used kitchen scissors. Probably not recommended, but it worked.
- Big mixing bowl: If you don’t have one, a clean soup pot works. Been there, done that.
How to Store It—If There’s Any Left
Keep leftovers in an airtight container in the fridge. It’ll be good for up to three days, but honest to goodness, in my house it never lasts more than a day. Actually, I think it tastes even better after it sits overnight, but maybe that’s just me. Don’t freeze it though; it gets weird and grainy.
What Do You Serve This With?
I love it with grilled chicken or burgers, but I’ve also been known to eat a bowl on its own for lunch (no shame). At family gatherings, we stick it in the middle of the table with a big ol’ spoon, and everyone just helps themselves. Oh, and if you’re looking for some BBQ inspiration, check out Serious Eats BBQ guides or, for the best grilling techniques, AmazingRibs.com. Both have saved my bacon—sometimes literally.
Lessons Learned (AKA, Don’t Be Like Me)
- Don’t try to rush cooling the potatoes with ice water. They get kinda soggy. Just let them sit, make yourself a cuppa, and relax.
- I once tried mixing everything while the bacon was blazing hot—result: melty cheese blobs. Not as bad as it sounds, but the texture’s off.
- If you use too much mayo, it gets gloopy. Less is more. Trust me, I’ve experimented.
FAQ—Because People Really Do Ask These
- Can I make this ahead? Yep, you totally can. I actually think it’s better the next day. Just don’t add the crispy bacon on top until right before you serve, or it’ll go all sad and chewy.
- Does it have to be cold? Not really. It’s good at room temp, too. But if it’s hot out, definitely chill it for a bit.
- Can you use instant potatoes? I mean, you could... but it won’t be the same. Only do it if you’re truly desperate or out camping, maybe.
- What if I don’t have sour cream? Greek yogurt stands in just fine. I wouldn’t use plain yogurt unless it’s thick, though, or the dressing runs.
- Is there a way to make it vegetarian? Sure, just skip the bacon or use one of those veggie bacon brands. I tried mushroom bacon once, and it was... interesting.
- How long does it keep? Three days is about max in the fridge, but, like I said, it’ll probably disappear before then.
Okay, that’s my loaded baked potato salad—messy, hearty, and always gone before I know it. If you end up making it, let me know what twists you come up with. And if you figure out how to keep leftovers longer than a day, share your secret, because I never have!
Ingredients
- 6 medium russet potatoes
- 6 slices bacon
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup chopped green onions
- ¼ cup chopped fresh chives
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Scrub the potatoes and prick them with a fork. Place on a baking sheet and bake for 40-45 minutes, or until tender. Let cool slightly.
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2While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
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3Cut the baked potatoes into bite-sized cubes. Transfer to a large mixing bowl.
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4In a small bowl, mix together the sour cream, mayonnaise, salt, and black pepper.
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5Add the crumbled bacon, shredded cheddar cheese, green onions, and chives to the potatoes. Pour the dressing over the mixture and gently toss to combine.
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6Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with extra chives and cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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