Loaded Baked Potato Salad

5 from 2 votes

Loaded Baked Potato Salad has all of your favorite ingredients of baked potatoes, only it’s made in a large batch to feed a crowd. It’s a great side item for a cookout, potluck, or BBQ and is always a big hit with my family and friends.

Prep Time15

Cook Time15

Total Time30

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Course: Side Dish

Cuisine: American

Keyword: Loaded Baked Potato Salad

Servings:

Calories: 407kcal

Ingredients

2 Large Russet Potatoes Baked, Scrub the skin well
1 Teaspoon Canola Oil Rub the potato skin if baking in the oven. If using a microwave, you can omit this ingredient.
3 Tablespoons Unsalted Butter
1/4 Cup Sour Cream
1/4 Pound Bacon 1/2-inch dice, crispy
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Green Onions 1/4-inch dice
1/4 Cup Cheddar Cheese Shredded

Instructions

Scrub the potato skins really well. Preheat oven to 350°F (or use the microwave and leave the oven off)
If baking in the oven, rub the skin with canola oil and puncture the skin several times with a fork to allow moisture to escape. If microwaving, omit the oil. Bake at 350°F for approximately 1-hour, until the skin is slightly crispy and the flesh feels soft. Or, microwave based on your microwave's instructions.
Dice the bacon and cook until crispy. Drain well.
While hot split the potatoes open and add the salt, pepper, butter, and sour cream.
Let the potatoes cool. Give them a rough 1-inch chop and add to a large mixing bowl.
Add all remaining ingredients and gently mix them together. Leaving the potatoes light, fluffy, and a little chunky.