Shannon's Loaded Baked Potato Salad Recipe

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Shannon's Loaded Baked Potato Salad

Shannon Lee


a tip.....use the crock from your crockpot - chill in fridge or freezer to make VERY cold. Put the final mixture in this. Will stay cold for hours.

You can make your own bacon bits by frying up 16 oz of bacon, put on paper towel to drain, cool, crumble. I have also put a couple of tablespoons of the bacon grease in the mixture for added flavor.

★★★★★ 2 votes
everyone at the cookout!!!
40 Min
40 Min


5 lb
idaho potatoes, peeled
1 pkg
oscar mayer bacon bits (real ones, not imitation)
1 bunch
green onions, chopped (use some of the shoots too)
1 pkg
cheddar cheese, shredded
1 1/2 c
sour cream (regular or low-fat)
1 1/2 c
mayonnaise (regular or low-fat) - better if from fridge
few pinch
dill weed
few pinch
black pepper - to taste - cracked pepper is the best
few pinch
salt - to taste
few pinch
garlic salt - to taste


11. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
22. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine, gently folding sour cream and mayonnaise so you're not mashing the potatoes. Save some of the cheese, bacon bits and onion to put on top to make pretty.
33. Chill at least 2 hours before serving.

About this Recipe

Course/Dish: Potatoes, Other Salads