Shannon's Loaded Baked Potato Salad

Shannon's Loaded Baked Potato Salad Recipe

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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

How to Make Shannon's Loaded Baked Potato Salad


  1. 1. Cube potatoes and boil until tender. Rinse under cold water (you can use ice cubes to move the chilling process along).
  2. 2. 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.
  3. 3. Chill at least 2 hours before serving.

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About Shannon's Loaded Baked Potato Salad

Course/Dish: Potatoes Other Salads

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