Description
A creamy and delicious loaded baked potato salad that combines the flavors of a classic baked potato with the freshness of a salad.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork, then bake for about 45-60 minutes until tender.
- Let the potatoes cool, then peel and chop them into bite-sized pieces.
- In a large bowl, combine sour cream, mayonnaise, salt, and pepper.
- Add the chopped potatoes, cheddar cheese, bacon, and green onions to the bowl and mix gently until well combined.
- Chill the salad in the refrigerator for at least 1 hour before serving.
- Serve cold and enjoy your loaded baked potato salad!
Notes
- For a healthier version, you can use Greek yogurt instead of sour cream.
- Feel free to add other toppings like diced tomatoes or avocado.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg