LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe

I fell in love with my Cheesy Potato Salad when I prepared a medley of baked russet potatoes paired with crispy bacon and a creamy blend of sour cream, mayonnaise and sharp cheddar. A hint of garlic powder and fresh scallions adds a refreshing twist that makes this dish unforgettable.

I recently tried my hand at making a loaded baked potato salad and it’s quickly become one of my favorite dishes. I baked 4 large russet potatoes until they were perfectly tender then tossed them with 8 slices of crispy bacon that had been crumbled up a bit too roughly, if i’m honest.

The tangy blend of 3/4 cup sour cream and 1/2 cup mayo mixed with a teaspoon of garlic powder creates a dressing that ties all the flavors together. I then folded in 1 cup of shredded sharp cheddar cheese and sprinkled in thinly sliced scallions for a pop of freshness.

It’s not your everyday potato salad, this creation is more like a reinvented, cheesy take on a classic baked potato dish, perfect for a hearty potluck or a fun starter. Trust me, if you enjoy a bit of bacon and a touch of cheese with your comfort food, this recipe will spark curiosity at your next get together!

Why I Like this Recipe

I really like this recipe because it’s got a perfect mix of creamy and crunchy textures that tickle my taste buds. The crispy bacon and gooey melted cheddar cheese add so much flavor, and I love how the tender potato cubes soak up that tangy sour cream and mayo dressing. Plus, it’s super easy to whip up for a potluck or even just a casual meal with friends. Lastly, tossing in scallions gives it a fresh kick that makes every bite interesting.

Ingredients

• Russet potatoes: starchy carbohydrate powerhouse; they bring fiber and comfort to the dish.
• Bacon: provides savory protein; adds crunch with rich, smoky flavor that elevates the salad.
• Sour cream: offers tangy creaminess; helps mellow flavors and bring moisture to this loaded dish.
• Mayonnaise: adds extra fat richness; its smooth texture boosts flavor and moisture evenly.
• Sharp cheddar cheese: brings strong, bold flavor along with a protein and calcium hit.
• Scallions: provide a fresh, zesty bite, adding essential vitamins and a mild spice.
• Garlic powder: intensifies flavor with essential nutrients while balancing overall savory taste.

Ingredient Quantities

• 4 large russet baking potatoes, scrubbed and baked until tender
• 8 slices bacon, cooked until crispy then crumbled
• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 4 scallions, thinly sliced (include both white and green parts)
• 1 teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Preheat your oven and bake the russet potatoes until they’re tender. Let them cool completely, then cut ’em into bite-sized cubes.

2. In a large bowl, combine the sour cream, mayo, garlic powder, salt, and freshly ground black pepper.

3. Gently fold the potato cubes into the sour cream mixture so they’re evenly coated.

4. Add in the shredded sharp cheddar cheese and mix it in slowly so it melds with the potatoes.

5. Sprinkle over the sliced scallions (both white and green parts) and give it another gentle stir.

6. Crumble the crispy cooked bacon and toss it into the salad, saving a little bit for garnish if you like.

7. Mix the salad carefully so the ingredients blend well, but be careful not to mash the potatoes.

8. Taste the salad and adjust the seasoning with a bit more salt or pepper if needed.

9. Cover the bowl and chill the salad in the refrigerator for at least 1 hour to let the flavors come together.

10. Before serving, give the salad a light toss and garnish with any remaining bacon, cheese, and scallions to add a little extra flavor and crunch.

Equipment Needed

1. An oven and a baking sheet to bake the russet potatoes until they’re soft
2. A sharp knife and a cutting board to cut the cooled potatoes into cubes and slice the scallions
3. A large mixing bowl to combine the sour cream, mayo, garlic powder, salt and pepper with the potatoes
4. Measuring cups and spoons so you get the sour cream, mayo, and garlic powder amounts right
5. A spatula or large spoon for gently folding in the potatoes and later adding the cheese and bacon
6. A skillet for cooking the bacon crispy (if its not pre-cooked)
7. A refrigerator to chill the salad for at least an hour before serving

FAQ

LOADED BAKED POTATO SALAD WITH BACON & SOUR CREAM Recipe Substitutions and Variations

• If you’re not a fan of bacon, you can use turkey bacon or even a plant-based bacon alternative for a similar texture and smoky flavor.
• Try replacing the sour cream with plain Greek yogurt if you want a creamier texture with a bit more protein.
• If mayo isn’t your thing or you need a lighter version, you could substitute it with a mix of Greek yogurt and a splash of milk.
• Instead of sharp cheddar cheese, Monterey jack or pepper jack can be a good alternative that still offer a rich, melty taste.
• You can swap out scallions for chives for a milder onion flavor if that’s what you prefer or have handy.

Pro Tips

• Make sure your baked potatoes are totally cooled down before mixing them with the sauce; if they’re even a little warm, you might end up with a watery salad which is not what you want.
• When you fold in the cheese, bacon and scallions, go easy on stirring so the potato cubes don’t turn into mush; keep the texture chunky and fun.
• Taste your salad after you mix it all together and adjust the salt and pepper gradually, instead of dumping a lot in at once, to avoid over seasoning.
• If you can, let the salad chill for a few extra hours – the longer it sits the more the flavors blend and it’s usually even tastier the next day.