Mouthwatering Loaded Baked Potato Salad You'll Crave Daily
This Loaded Baked Potato Salad combines baked potato toppings into a creamy dish that everyone will love.
Equipment
- Oven
- - Skillet
- - Large bowl
- Whisk
- Baking sheet
- - Measuring cup
Ingredients
For the Base
- 4 large Russet potatoes hearty potatoes that hold up well
- 2 tablespoons Olive oil for flavor and crisping the skin
- 1 teaspoon Salt to accentuate flavors
For the Toppings
- 7 slices bacon, chopped for a smoky crunch
- 1.5 cups sour cream creamy base
- 0.5 cup real mayonnaise adds creaminess
- 2 tablespoons red wine vinegar for tanginess
- 2 tablespoons Ranch seasoning mix for flavor
- to taste Ground black pepper personalize flavor
For the Garnish
- 2 cups shredded sharp cheddar cheese for richness
- 5 pieces green onions, sliced for crunch and flavor
Instructions
How to Make Loaded Baked Potato Salad
- Preheat oven to 450℉. Pierce potato skins with a fork, rub with olive oil, and sprinkle with salt.
- Bake potatoes for 45 minutes to 1 hour until fork tender. Let cool before handling.
- Whisk sour cream, mayonnaise, red wine vinegar, and Ranch seasoning mix in a measuring cup. Add black pepper to taste, cover, and refrigerate.
- Cook chopped bacon in a skillet over medium heat until crispy. Chop into bits.
- Slice green onions and grate cheddar cheese.
- Cut cooled potatoes into large chunks, combine with dressing, and fold in bacon, green onions, and cheese.
- Garnish with extra cheese, bacon, and onions. Serve warm or chill before serving.
Notes
For extra flavor, sprinkle paprika on top before serving.