Description
This creamy, flavorful loaded baked potato salad from the Pioneer Woman is everything you love about a loaded baked potato—tender potatoes, crispy bacon, shredded cheese, and green onions—all tossed in a rich sour cream and mayo dressing. It’s the perfect side dish for summer barbecues, potlucks, or weeknight dinners.
Ingredients
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3 pounds russet potatoes, scrubbed
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1 cup sour cream
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1/2 cup mayonnaise
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1 1/2 cups shredded sharp cheddar cheese
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1/2 pound bacon, cooked and crumbled
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1/2 cup chopped green onions (plus extra for garnish)
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Salt and black pepper, to taste
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Optional: chopped fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Prick the potatoes with a fork and place them directly on the oven rack. Bake for 45–60 minutes or until tender. Let them cool completely.
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Once cooled, peel the potatoes and cut them into bite-sized chunks.
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In a large mixing bowl, combine sour cream and mayonnaise. Stir in shredded cheese, crumbled bacon, and chopped green onions.
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Gently fold the potato chunks into the mixture until evenly coated. Season with salt and black pepper to taste.
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Cover and refrigerate for at least 1 hour before serving. Garnish with extra bacon, green onions, or parsley if desired.
Notes
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You can bake the potatoes ahead of time and chill them before assembling.
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Substitute Greek yogurt for sour cream if you want a lighter option.
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This salad tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 50mg