Fully Loaded Baked Potato Salad is a great side to serve at your next barbecue, graduation or luncheon.
Fully Loaded Baked Potato Salad is perfect for any occasion
Creamy soft potatoes with all your favorite topping of baked potatoes mixed in…. bacon… cheese… chives.. sour cream… green onions…added to make a new version of your old favorite potato salad. If you are a bacon lover I suggest you try my appetizer for Bacon Crack, it is addicting and delicious and always a big hit!
What you need to make Fully loaded baked potato salad
baking potatoes – russet potatoes or Idaho- you can substitute any potato and there is only a slight difference
sour cream I like to use full fat for the taste but you can lighten it and use light sour cream but with the bacon this is not a calorie light side
Mayonnaise – real mayonnaise not miracle whip
blue cheese salad dressing – ok this is my hidden secret and no one would guess it is in there because it’s flavor doesn’t stand out but it makes a great addition to the flavor. However, you can leave it out. After all, it is your dish to make your own
onion – small onion minced
chives – (if you can get them – I grow them in my yard)
green onions – cut up into small pieces
sharp yellow cheddar cheese – ( looks prettier but you can use white cheddar)
salt – to taste
pepper– freshly ground
onion powder- this adds flavor but doesn’t make it overly oniony
bacon – precook time be crispy and cut it or crumble it- your preference
Can you make your fully loaded baked potato salad ahead of time?
Yes absolutely! I have found it is even better and the potatoes absorb all the flavors. Plus, it saves on time the day you have your big event.
I would not however, bake your potatoes and leave them without adding your ingredients the day before. I found it best to bake your potatoes allow them to cool and add all your ingredients right away.
How to make Fully Loaded Potato Salad
Ingredients
2 1/2 pounds baking potatoes, russets about 6 ( you can double the recipe for a crowd
10 to 12 strips thick-cut bacon, cooked, then cut up small or diced
1 cup shredded sharp yellow cheddar cheese, reserve some for your garnish
1/3 cup green onions (reserve some for your garnish)
1 small onion = about 1/2 cup finely minced
1 tablespoon onion powder
1/2 teaspoon ground black pepper
1 cup sour cream (light or regular)
1/2 cup blue cheese salad dressing
2/3 cup mayonnaise
1 teaspoon salt
Directions
Prick your potatoes with a fork and please them in the oven at 400 Degrees. Pricking them with the fork keeps them from exploding, which they will do sometimes. Bake your potatoes between 45-60 minutes until they are baked through and soft. If you would like to speed up the process you can place your uncooked, fork – pricked potatoes in the microwave for about two minutes for each potato. This will give them a head start cooking, and then you can finish them off in the oven for about 30 more minutes until cooked through.
While your potatoes are baking, cook your bacon in your pan until it is just about crispy. After it is cooled crumble or cut up your bacon .Personally I like to have larger pieces in my potato salad so I cut mine.
After you get your bacon started and while your potatoes are baking, you can prep all your vegetables by cutting up your onion, green onions and chives and set aside.
Mix your Dressing for the potato salad and set it aside in the fridge while your potatoes bake.
When your potatoes are done allow them to cool until you can handle them and peel them. Cut them into small slices and set them in a large bowl.
When your potatoes have cooled off completely you can mix in all of your ingredients starting with your bacon, onion, chives, cheese and green onion. Mix together gently. Then add the dressing and mix well together. Reserve some green onion, chives, and bacon, and cheese, to sprinkle on top to make it look beautiful.
Look at all those delicious ingredients.
Place your fully loaded baked potato salad in the refrigerator until you are ready to serve it. It is best made the day before so the flavors can really blend together and be awesome.
Enjoy!
Now isn’t that easy and delicious!
Fully Loaded Baked Potato Salad
Ingredients
- 2 1/2 pounds baking potatoes russets about 5
- 1 to 2 tbsp. olive oil or vegetable oil
- 10 to 12 strips thick-cut bacon diced
- 1 cup shredded sharp yellow cheddar cheese reserve some for garnish
- 1/2 cup small onion finely minced
- 1/3 cup green onions reserve some for garnish
- 1 tablespoon onion powder
- 1/2 teaspoon ground black pepper
- 1 1/4 cup sour cream light or regular
- 2/3 cup mayonnaise
- 1 teaspoon salt
Instructions
- Prick your potatoes with a fork and please them in the oven at 400 Degrees. Pricking them with the fork keeps them from exploding, which they will do sometimes.
- Bake your potatoes between 45-60 minutes until they are baked through and soft. If you would like to speed up the process you can place your uncooked, fork - pricked potatoes in the microwave for about two minutes for each potato. This will give them a head start cooking, and then you can finish them off in the oven for about 30 more minutes until cooked through.
- While your potatoes are baking, cook your bacon in your pan until it is just about crispy. After it is cooled crumble or cut up your bacon. Personally I like to have larger pieces in my potato salad so I cut mine.
- After you get your bacon started and while your potatoes are baking, you can prep all your vegetables by cutting up your onion, green onions and chives and set aside.
- Mix your Dressing for the potato salad and set it aside in the fridge while your potatoes bake.
- When your potatoes are done allow them to cool until you can handle them and peel them. Cut them into small slices and set them in a large bowl.
- When your potatoes have cooled off completely you can mix in all of your ingredients starting with your bacon, onion, chives, cheese and green onion. Mix together gently.
- Then add the dressing and mix well together. Reserve some green onion, chives, and bacon, green onions, and cheese, to sprinkle on top for garnish.
- Place your fully loaded baked potato salad in the refrigerator until you are ready to serve it. It is best made the day before so the flavors can really blend together and be awesome.
Nutrition
Don’t forget to save it for later
WELCOME
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play
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