Loaded Baked Potato Salad

Loaded Baked Potato Salad combines all the best flavors of an amped-up baked potato: sour cream, bacon, cheddar and green onions.
Course Side Dish
Cuisine American
Prep 10 minutes
Cook 50 minutes
Chilling time 4 hours
Total 1 hour
Servings 4 to 6 servings
Calories 541 kcal
Author Michelle


  • 2 pounds Russet potatoes scrubbed and pricked all over with a fork or knife
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 8 slices bacon cooked and crumbled
  • ½ cup shredded cheddar cheese
  • cup chopped scallions green part only
US Customary - Metric


  1. Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.
  2. Once potatoes are completely cool, cut into ½-inch pieces.
  3. In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Loaded Baked Potato Salad
Amount Per Serving
Calories 541 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 14g 70%
Cholesterol 70mg 23%
Sodium 767mg 32%
Potassium 1151mg 33%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 7g
Protein 15g 30%
Vitamin A 10.2%
Vitamin C 18%
Calcium 18.7%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.