LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe

I find that melding crispy bacon, sharp cheddar, and tender baked russet cubes in this Cheesy Potato Salad is pure genius. The tangy sour cream and mayo dressing with fresh scallions brings a fusion of flavors that keeps me intrigued. Every bite feels like a lively celebration of familiar ingredients.

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I’ve been experimenting with different takes on potato salad and this Loaded Baked Potato Salad with Bacon & Sour Cream quickly became one of my favorites. I start off with 2 lbs of russet potatoes, baked to perfection and cut into cubes that make a great base.

Not to mention the 6 slices of bacon I fried until crispy and crumbled – they add a savory crunch that really stands out. I mixed in 1 cup of shredded cheddar cheese and a blend of 1/2 cup sour cream with 1/2 cup mayonnaise to create a tangy dressing that brings everything together with a smooth, rich texture.

I always toss in a few thinly sliced scallions, plus a dash of salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder to amp up the flavor. This recipe is like a twist on a loaded, cheesy potato salad you might see at any steakhouse and totally works as a showstopper for any potluck.

Why I Like this Recipe

I really love this recipe because its flavor combination just blows my mind. The mix of crispy bacon, melted cheddar, and that tangy sour cream dressing makes every bite super exciting for me, even if the flavors are a little over the top sometimes.

I also like how easy it is to put together. I dont need to hunt down fancy ingredients or spend hours in the kitchen which makes it a perfect dish for when I want something delicious without too much work.

Another reason i enjoy it is because the chunks of baked potato keep the salad interesting. It doesnt get all mushy which means I always get that satisfying bite of potato along with the creaminess of the dressing.

Lastly, this dish reminds me of family potluck nights where the best part is sharing comfort food that everyone loves. Thats why it always holds a special place in my heart.

Ingredients

Ingredients photo for LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe

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  • Russet potatoes supply carbs and fiber making the salad filling.
  • Crispy bacon gives protein and a salty smoky flavor.
  • Shredded cheddar adds creamy texture and tangy kick boosting taste.
  • Sour cream and mayo create a rich tangy dressing with smooth consistency.
  • Fresh scallions, salt, pepper and garlic powder add bright savory

    Ingredient Quantities

    • 2 lbs russet potatoes, washed, baked and cut into cubes

    • 6 slices bacon, fried until crispy and crumbled

    • 1 cup shredded cheddar cheese

    • 1/2 cup sour cream

    • 1/2 cup mayonnaise

    • 3 scallions, thinly sliced

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    • 1/2 teaspoon garlic powder

    How to Make this

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    1. If your potatoes aren’t already baked, preheat your oven to 400°F, wash the 2 lbs russet potatoes, and bake them for about an hour until they’re tender then let em cool a bit and cut them into cubes.

    2. While the potatoes are cooling, fry the 6 slices of bacon in a pan on medium heat until they get really crispy then put ’em on paper towels to drain and crumble once they cool.

    3. In a large bowl, mix together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder until it’s well combined.

    4. Add the potato cubes into the bowl with the dressing and gently toss them so they get fully coated.

    5. Stir in the crumbled bacon, 1 cup shredded cheddar cheese, and 3 thinly sliced scallions.

    6. Be careful when mixing, you want to keep some of your potato cubes a bit chunky so the salad doesn’t turn into mush.

    7. Let the salad chill in the fridge for at least 30 minutes; this helps the flavors meld together really well.

    8. Give it a quick stir before serving and enjoy your loaded baked potato salad!

    Equipment Needed

    1. Preheat your oven to 400°F using an oven and a baking tray to bake your potatoes
    2. Use a knife and cutting board to cut the baked potatoes into cubes and slice the scallions
    3. Fry bacon in a frying pan and drain on paper towels
    4. Mix dressing ingredients and coat the potatoes in a large mixing bowl with measuring cups and spoons
    5. Finally, chill the salad in a refrigerator before serving

    FAQ

    A: Yep you can prep the potatoes and bacon in advance. Just store the bacon separately so it stays crispy and mix them right before serving to avoid sogginess.

    A: Sure you can try Yukon Golds or red potatoes but note that this might change the texture and flavor a bit from the classic russet version.

    A: You could add a splash of vinegar or a bit more sour cream, but be careful not to overdo it so the salad still keeps its balance.

    A: Absolutely, you can use plain Greek yogurt instead of mayo if you are looking for a lighter version but it could slightly alter the creamy taste.

    A: The salad is best eaten within 2 days. After that the potatoes tend to get a bit mushy so it is better to enjoy it fresh.

    LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe Substitutions and Variations

    • Russet potatoes – Try using Yukon Gold potatoes instead since they tend to be creamier and give a buttery flavor
    • Bacon – You can swap regular bacon with turkey bacon which still gives a crispy taste but is a bit lighter
    • Cheddar cheese – Pepper Jack cheese can be used if you want a little spicy kick instead of the usual cheddar
    • Sour cream – Greek yogurt is a good substitute since it has a tangy flavor and similar thickness
    • Mayonnaise – Light mayo or even avocado mayo works well if you want a healthier twist on creaminess

    Pro Tips

    1. Try prepping some ingredients the day before so you aren’t in a rush when you make the salad. Pre-cooked potatoes or bacon stored in the fridge can seriously cut down on your work time.

    2. Be really careful when tossing the potatoes in the dressing. Over stirring can break the cubes and turn the salad into mushy soup, so mix gently and keep that chunky texture.

    3. Make sure the bacon is extra crispy before you crumble it. Crispy bacon adds a cool contrast to the creamy dressing and gives the dish more flavor.

    4. Taste the dressing before you mix it with the potatoes. If you need a little extra kick, add a pinch more salt or garlic powder as desired so all the flavors really pop.

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    LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe

    My favorite LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe

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    Equipment Needed:

    1. Preheat your oven to 400°F using an oven and a baking tray to bake your potatoes
    2. Use a knife and cutting board to cut the baked potatoes into cubes and slice the scallions
    3. Fry bacon in a frying pan and drain on paper towels
    4. Mix dressing ingredients and coat the potatoes in a large mixing bowl with measuring cups and spoons
    5. Finally, chill the salad in a refrigerator before serving

    Ingredients:

    • 2 lbs russet potatoes, washed, baked and cut into cubes

    • 6 slices bacon, fried until crispy and crumbled

    • 1 cup shredded cheddar cheese

    • 1/2 cup sour cream

    • 1/2 cup mayonnaise

    • 3 scallions, thinly sliced

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    • 1/2 teaspoon garlic powder

    Instructions:

    1. If your potatoes aren’t already baked, preheat your oven to 400°F, wash the 2 lbs russet potatoes, and bake them for about an hour until they’re tender then let em cool a bit and cut them into cubes.

    2. While the potatoes are cooling, fry the 6 slices of bacon in a pan on medium heat until they get really crispy then put ’em on paper towels to drain and crumble once they cool.

    3. In a large bowl, mix together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder until it’s well combined.

    4. Add the potato cubes into the bowl with the dressing and gently toss them so they get fully coated.

    5. Stir in the crumbled bacon, 1 cup shredded cheddar cheese, and 3 thinly sliced scallions.

    6. Be careful when mixing, you want to keep some of your potato cubes a bit chunky so the salad doesn’t turn into mush.

    7. Let the salad chill in the fridge for at least 30 minutes; this helps the flavors meld together really well.

    8. Give it a quick stir before serving and enjoy your loaded baked potato salad!

bob sinclair

I believe that healthy eating doesn’t have to compromise flavor or enjoyment. Each recipe on my blog is crafted with the urban dweller in mind, offering simple, wholesome, and tasty options that fit into a busy lifestyle. From vegan delights to gluten-free treats, “Health Food Yum” is about making healthy eating accessible and enjoyable.