Description
A creamy, flavorful salad that combines all the best elements of a loaded baked potato in a convenient, easy-to-eat format. Perfect for barbecues, picnics, or as a side dish!
Ingredients
Scale
- 4 large russet potatoes, scrubbed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup sliced green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the potatoes with a fork and bake them for about 45-60 minutes, or until they are tender. Allow them to cool slightly.
- Once the potatoes are cool enough to handle, peel the skin off and cut them into bite-sized chunks.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper. Stir until smooth.
- Add the potato chunks to the bowl and gently fold them into the dressing until well coated.
- Fold in the cheddar cheese, crumbled bacon, and sliced green onions.
- Taste and adjust seasoning if necessary. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added flavor, you can include additional toppings such as diced tomatoes or more green onions.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 60
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 40
Keywords: loaded baked potato salad, potato salad recipe, creamy potato salad, loaded potato salad, easy potato salad