Description
Loaded Baked Potato Salad with Bacon & Sour Cream is the ultimate comfort food, combining tender russet potatoes, crispy bacon, and a rich, creamy dressing. This dish is perfect for barbecues, family gatherings, or cozy nights in. With its delightful blend of flavors and textures, it’s sure to impress your guests and become a new favorite at your table.
Ingredients
Scale
- 2 lbs russet potatoes
- 8 oz thick-cut bacon
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the russet potatoes thoroughly, poke holes in each potato with a fork, and wrap them in aluminum foil. Bake for 45-60 minutes until tender.
- While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and cool before chopping into bite-sized pieces.
- In a large mixing bowl, combine sour cream, mayonnaise, salt, and pepper; stir until smooth.
- Once baked potatoes are slightly cooled but warm enough to melt cheese, cut them into chunks. Gently fold potato chunks into the dressing mixture along with chopped green onions and crispy bacon.
- Sprinkle shredded cheddar cheese over the salad mixture and stir gently to combine.
- Transfer to a serving bowl; refrigerate for 1 hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
Keywords: - For a tangy twist, substitute Greek yogurt for sour cream. - Feel free to add diced jalapeños or roasted garlic for added flavor. - Store leftovers in an airtight container in the refrigerator for up to three days.