Loaded Baked Potato Salad with Bacon and Cheddar | CookOS

Loaded Baked Potato Salad

Name: Loaded Baked Potato Salad with Bacon and Cheddar
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 medium russet potatoes; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 8 slices bacon; 1 cup sour cream; 1 cup mayonnaise; 2 tbsp yellow mustard; 2 cups shredded sharp cheddar cheese; 1/2 bunch green onions, sliced

This Loaded Baked Potato Salad combines russet potatoes with crispy bacon, sharp cheddar cheese, and a creamy sour cream–mayo dressing, making it a hearty side dish that holds up well for outdoor gatherings.

🌍American 🏷️Potato salad 🏷️Loaded baked potato 🏷️Bacon 🏷️Cheddar Side dish

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Total

1h 40m

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

6 medium russet potatoes
2 tbsp olive oil
salt, to taste
black pepper, to taste
8 slices bacon
1 cup sour cream
1 cup mayonnaise
2 tbsp yellow mustard
2 cups shredded sharp cheddar cheese
1/2 bunch green onions, sliced

10 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Wash the potatoes, then pierce them all over with a fork or knife.
3
Place potatoes on a foil-lined baking sheet. Drizzle with olive oil and rub to coat. Season generously with salt and pepper.
4
Bake for 45-60 minutes, or until tender. While potatoes bake, cook the bacon until crispy, either in the oven or on the stovetop.
5
Once baked, remove the potatoes from the oven and let them cool completely.
6
Chop the cooled potatoes into 1-inch pieces. You can leave the skins on or remove them.
7
Crumble or chop the cooked bacon and slice the green onions. Set a small amount of each aside for garnish.
8
In a large mixing bowl, combine the sour cream, mayonnaise, yellow mustard, shredded cheddar cheese, salt, and pepper.
9
Add most of the chopped bacon and sliced green onions to the bowl, reserving some for the topping.
10
Stir the dressing mixture until well combined.
11
Add the chopped potatoes to the bowl with the dressing.
12
Gently fold everything together, being careful not to mash the potatoes.
13
Transfer the potato salad to a serving bowl. Chill in the refrigerator until ready to serve.
14
Just before serving, top with the reserved bacon crumbles and sliced green onions.

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Tips & Notes

Pro tips

Cut potatoes into uniform 1-inch cubes so they cook evenly and absorb the dressing at the same rate.
Cool boiled potatoes to room temperature before mixing with the creamy dressing to prevent it from breaking or becoming too thin.
Cook bacon until crispy and crumbled; soft or chewy bacon will lose its texture as the salad sits.
Reserve some fresh green onions to sprinkle on top just before serving so they stay bright and crisp.

Substitutions

Sour cream → Greek yogurt (tangier, slightly thinner consistency)
Sharp cheddar → Gruyère or smoked cheddar (deeper, nuttier flavor)
Mayonnaise → Buttermilk (lighter dressing, tangier taste)
Bacon → Smoked turkey bacon or tempeh bacon (leaner or plant-based option)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Stir gently before serving and add a splash of sour cream if the salad seems dry.

Common Questions

Can I make this potato salad ahead of time?

Yes. Prepare it up to 24 hours in advance and refrigerate in an airtight container. The flavors actually improve as it sits. Stir gently before serving and adjust seasonings if needed.