Go Back
+ servings

Loaded Baked Potato Salad

Print Recipe
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 Time 10 mins
Cook Time 50 mins
Chilling time 4 hrs
Total Time 1 hr
Servings 4 to 6 servings
Calories 541
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


  • 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.
  • Once potatoes are completely cool, cut into ½-inch pieces.
  • 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.


Nutritional values are based on one serving


Calories: 541kcal | Carbohydrates: 50g | Protein: 15g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 767mg | Potassium: 1151mg | Fiber: 3g | Sugar: 7g | Vitamin A: 510IU | Vitamin C: 14.9mg | Calcium: 187mg | Iron: 2.5mg