Loaded Baked Potato Salad Recipe

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Loaded Baked Potato Salad

susan faulkner


This salad involves everything you would put on a loaded baked potato–sour cream, bacon, cheddar, chives, and onion–in a refreshing
Even my pickiest eaters love this recipe. I never have leftovers!

pinch tips: Non-Stick Rice Every Time



up to 15 if they'll share!


15 Min


1 Hr 15 Min


5 lb
red potatoes, unpeeled, washed and pierced with fork several times on each side
1 lb
bacon, crisply cooked and chopped into 1/2 inch pieces
1/2 c
chopped green onion (i use a little more)
2 c
shredded cheddar cheese
1 1/2 c
sour cream (reg or low fat)
1 c
salt and pepper
olive oil or olive oil spray

Directions Step-By-Step

Preheat oven to 400
Lightly brush potatoes with olive oil before baking.
Bake until soft, about one hour.
Cool completely.
Reheat oven to 400F.
Cut potatoes into one inch cubes.
Lightly oil baking pan with olive oil or oil spray.
Place potato cubes into single layer on baking sheet. Sprinkle with salt (I use sea salt for more flavor) and pepper to taste. Return to 400F oven for 5 - 8 minutes until cubes are just barely roasted. I prefer not to let mine brown at all-- just "firm" up.
Cool just for a minute or two. Put potato cubes into large bowl. Add remaining ingredients and gently but thoroughly combine. Eat hot or refrigerate until cool/cold.
Makes about 2 qts.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe

About this Recipe

Hashtag: #potato