Creamy Baked Potato Salad

This baked potato salad transforms your favorite loaded baked potato toppings into a creamy, indulgent side dish perfect for barbecues, potlucks, or family gatherings. The combination of tender potatoes, crispy bacon, and sharp cheddar creates a comfort food classic that disappears quickly at any event.

I first made this recipe for a neighborhood block party where it vanished within minutes. Since then, it has become my most requested contribution to gatherings, with friends always asking for "that potato thing with the bacon" as they call it.

Ingredients

• Russet potatoes: Chosen specifically for their fluffy texture after baking which absorbs flavors beautifully
• Sour cream: Provides tanginess and creaminess that balances the richness of the other ingredients
• Mayonnaise: Creates the perfect binding base while adding richness
• Bacon: Adds smoky crunch and irresistible flavor—get thick cut for best results
• Green onions: Bring fresh brightness and color contrast—use both white and green parts
• Cheddar cheese: Sharp varieties work best for the most pronounced flavor
• Salt and freshly ground black pepper: Essential for enhancing all the flavors in the dish

Step-by-Step Instructions

Prepare the Potatoes:

Preheat your oven to 400°F and thoroughly wash the russet potatoes. Prick each potato several times with a fork to allow steam to escape during baking. Place directly on the oven rack and bake for 50 minutes to 1 hour until completely tender when pierced with a fork. The skin should feel slightly crisp while the inside is soft. Allow potatoes to cool completely before handling to prevent burning yourself and to make them easier to cut.

Create the Perfect Texture:

Once cooled, you have a choice for authentic texture. Either peel all potatoes for a completely smooth salad, or peel half while leaving skins on the other half for that rustic baked potato experience. Cut all potatoes into small, bite sized pieces about 3/4 inch cubes. The varied textures make each bite interesting.

Mix the Dressing:

In a large mixing bowl, combine sour cream and mayonnaise, stirring thoroughly until completely smooth and integrated. This creamy base will coat each potato piece perfectly. Taste the mixture and add a pinch of salt if needed.

Assemble the Salad:

Place your cut potatoes in a large serving bowl and season generously with salt and freshly ground black pepper. Add just enough of the sour cream mayonnaise mixture to thoroughly coat the potatoes without making them soggy. Gently fold together using a rubber spatula to prevent breaking up the potato pieces.

Add the Loaded Toppings:

Fold in about three quarters of your cooked bacon pieces, chopped green onions, and shredded cheddar cheese, reserving some of each for the final topping. Carefully combine everything with a light touch to maintain the integrity of the potato chunks.

Final Presentation:

Transfer to your serving dish and sprinkle the remaining bacon, green onions, and cheese over the top for an appetizing presentation that showcases all the ingredients. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

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My favorite part of this recipe is watching people take their first bite. Their eyes always widen with that moment of recognition when they realize it truly tastes exactly like a loaded baked potato. My husband claims he could eat this as a meal by itself, and honestly, sometimes we do just that on busy weeknights.

Make It Ahead

This potato salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours before serving, but hold back some of the bacon to add just before serving to maintain its crispness. Store in an airtight container in the refrigerator. If the salad seems to have thickened too much after refrigeration, simply stir in a tablespoon of milk to restore the creamy consistency.

Customize Your Salad

The beauty of this recipe is its adaptability. Consider adding diced jalapeños for heat, swap the cheddar for pepper jack, or fold in some ranch seasoning to the dressing base. For a lighter version, use Greek yogurt in place of some or all of the sour cream. Vegetarians can skip the bacon entirely or use a plant based alternative. I sometimes add a teaspoon of smoked paprika when I want extra flavor depth without bacon.

Serving Suggestions

While perfect alongside grilled meats or burgers at a barbecue, this hearty salad works in many settings. Serve it warm during cooler months as a side to roast chicken or meatloaf. For an elegant presentation at dinner parties, portion individual servings into small ramekins topped with a sprinkle of chives and a tiny dollop of extra sour cream. I love serving this with anything that has a bit of sauce or gravy that can intermingle with the potato salad on the plate.

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This recipe truly captures the essence of a loaded baked potato in salad form—irresistibly creamy, crunchy, and full of flavor!

Frequently Asked Questions

→ Can I make this potato salad ahead of time?

Yes, you can prepare this potato salad 1-2 days in advance. Store it covered in the refrigerator, but save some of the bacon, cheese, and green onions to add just before serving to maintain their texture and freshness.

→ How can I lighten up this potato salad?

To make a lighter version, substitute Greek yogurt for some or all of the sour cream, use light mayonnaise, reduce the amount of bacon and cheese, or increase the proportion of green onions and add other vegetables like celery or bell peppers.

→ Why bake the potatoes instead of boiling them?

Baking the potatoes gives them a different texture and flavor compared to boiling. The dry heat of the oven concentrates the potato's flavor and creates a fluffier texture inside while maintaining some firmness, making the salad heartier and more reminiscent of an actual baked potato.

→ What can I serve with this potato salad?

This potato salad pairs well with grilled meats like burgers, steaks, chicken, or ribs. It's perfect for barbecues, picnics, and potlucks. For a complete meal, serve alongside a green salad or grilled vegetables.

→ Can I add other ingredients to customize this potato salad?

Absolutely! Popular additions include diced hard-boiled eggs, dill pickles, diced red bell peppers, jalapeños for heat, diced ham, different cheese varieties, or fresh herbs like dill or parsley. You can also drizzle with hot sauce or stir in some Dijon mustard for extra flavor.