Description
This Loaded Baked Potato Salad is a hearty and flavorful twist on the classic potato salad, featuring crispy turkey bacon, creamy mayonnaise and sour cream dressing, sharp cheddar cheese, and fresh green onions. Perfect for gatherings, potlucks, or summer barbecues, this recipe combines the comforting taste of baked potatoes with rich, savory toppings for a satisfying side dish.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
Bacon
- 12 ounces turkey bacon
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- Salt, to taste
- Black pepper, to taste
Add-ins
- 1 1/2 cups medium cheddar cheese, shredded
- 6 green onions, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast the potatoes: Clean the russet potatoes thoroughly and place them on a baking sheet. Roast in the oven for 50-60 minutes or until they are fork-tender. Allow them to cool slightly before peeling off the skins and cutting into bite-sized chunks.
- Cook the bacon: In a skillet, cook the turkey bacon over medium heat until it is crispy. Once done, crumble the bacon into small pieces and set aside.
- Prepare the dressing: In a mixing bowl, combine the mayonnaise and sour cream. Season with salt and freshly ground black pepper according to your taste preferences and mix well.
- Combine ingredients: Gently fold the roasted potato chunks into the dressing. Add the crumbled turkey bacon, chopped green onions, and shredded cheddar cheese. Mix everything carefully to avoid breaking the potatoes too much while ensuring the ingredients are evenly distributed.
- Chill the salad: Cover the bowl and refrigerate the loaded baked potato salad for at least 3 hours to allow flavors to meld and serve chilled for the best taste and texture.
Notes
- Russet potatoes are preferred for their fluffy texture after roasting, but Yukon Gold can be used as a substitute.
- Use turkey bacon to keep the dish lower in fat compared to regular bacon.
- For extra flavor, consider adding a small amount of chopped fresh herbs such as parsley or chives.
- If desired, swap sour cream for Greek yogurt for a tangier, lower-fat dressing.
- This salad can be made a day ahead and stored in the fridge, flavors improve overnight.
