Description
This Loaded Baked Potato Salad is a creamy, cheesy, flavor-packed side dish that transforms everything you love about a classic baked potato into a crowd-favorite salad. With sour cream, cheddar, green onions, and crispy toppings, it’s perfect for BBQs, potlucks, and family dinners.
Ingredients
- 3–4 large Russet potatoes
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ⅓ cup chopped green onions
- ½ cup cooked and crispy toppings of choice
- Salt and pepper, to taste
- Optional: ½ tsp garlic powder, onion powder, or paprika
Instructions
- Preheat oven to 400°F (200°C).
- Bake potatoes for 45 minutes, or until fork-tender. Let cool.
- Peel most of the skin off (leave some for texture) and cut potatoes into bite-sized chunks.
- In a large bowl, mix sour cream, mayonnaise, and seasonings.
- Gently fold in the chopped potatoes, shredded cheese, green onions, and crispy toppings.
- Season with salt and pepper to taste.
- Cover and chill for at least 1 hour.
- Before serving, garnish with extra cheese and green onions.
Notes
- Substitute Greek yogurt for a lighter version.
- Add chopped celery or pickles for extra crunch.
- Mix in hot sauce or smoked paprika for a spicy kick.
- For an indulgent touch, stir in chopped hard-boiled eggs.
- Refresh leftovers with a spoonful of sour cream or mayo if needed.
