I never say no to a spring or summer barbecue with friends and family. My loaded baked potato salad is a top dish to bring and share. This crowd-pleaser blends two classic cookout favorites: real baked potatoes, crispy bacon, shredded cheddar, and fresh green onions folded into a creamy mayonnaise and sour cream dressing. It’s made ahead so it’s nicely chilled and full of flavor—no wonder I keep getting invited to gatherings!
Potato salad always feels nostalgic and comforting. My mom’s homemade potato salad remains a gold standard, but this loaded baked version is a welcome twist. It uses baked russet potatoes for a true baked-potato texture, plus sour cream, sharp cheddar, chopped green onions, and crumbled bacon. It’s simple to toss together, chill, and serve at potlucks or weekend get-togethers—this one disappears fast.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Expert Tips
- Serving Suggestions
- Storage Notes
- Frequently Asked Questions
- More Side Dish Recipes
Sommer’s Recipe Highlights
Everyone’s Favorite – This recipe brings together two familiar comforts: soft, fluffy baked potatoes and a creamy, chunky potato salad. You get the classic textures and flavors with an upgraded, festive presentation.
Make Ahead – Potato salad benefits from resting in the refrigerator. Chill it for at least an hour to let the flavors meld; making it a day ahead is even better.
Perfect Side Dish – Serve this chilled as a side with grilled, barbecued, or fried mains. It’s always a hit at parties and potlucks and even makes a satisfying snack on its own.
Key Ingredients and Tips
- Potatoes – Russets are ideal for baking and holding their shape when chopped into salad.
- Bacon – Thick-cut bacon crisps well and provides better flavor and texture than thin slices.
- Mayonnaise and sour cream – A blend of both creates a rich, tangy dressing; sour cream helps mimic classic loaded-baked-potato flavor.
- Shredded cheese – Grate cheddar from a block when possible for best flavor and texture.
- Green onions – Use the green tops for freshness; chives can substitute for a milder onion note.
- Seasonings – Garlic powder, salt, and black pepper keep the dressing simple and balanced.
How to Make
See the printable recipe card below for exact measurements, full instructions, and a video tutorial.
1. Prep and bake the potatoes – Preheat the oven to 400°F. Scrub the potatoes clean, dry them, and poke several holes with a fork. Bake on a sheet for 55–60 minutes, until fork-tender. Let cool before handling.
2. Cook the bacon and prep other ingredients – While the potatoes bake, cook the bacon until crisp, drain, and chop. Chop the green onions and shred the cheddar.
3. Make the dressing – Whisk together mayonnaise, sour cream, garlic powder, salt, and pepper in a large bowl.
4. Peel and chop the potatoes – When cool, peel off as much or as little skin as you prefer (leaving some skin gives a baked potato character). Chop into roughly 3/4-inch chunks.
5. Combine – Gently fold potato chunks into the dressing, being careful not to mash them. Add shredded cheese, bacon, and green onions, and fold just until combined. Reserve a bit of the toppings to sprinkle on top if desired.
6. Chill – Cover and refrigerate at least 1–2 hours (longer is better) so the flavors meld and the salad is properly chilled.
Expert Tips
Using baked potatoes instead of boiling gives a different texture and a true baked-potato flavor. Decide how much skin you want in the salad—leaving some gives that authentic texture. If you’re short on time, packaged bacon bits work, but cooked thick-cut bacon gives the best flavor. Also, be sure potatoes are cool before adding cheese so it doesn’t melt.
Serving Suggestions
This loaded baked potato salad is ideal for barbecues and potlucks. Pair it with grilled or smoked mains such as BBQ chicken, ribs, smoked pork, chopped brisket, spatchcock chicken, or casual favorites like hot dogs and hamburgers. It also stands alone as a hearty snack.
Storage Notes
Store the salad in an airtight container in the refrigerator for up to 4 days. It tastes best within the first couple of days, as the potatoes gradually soften over time.
Frequently Asked Questions
No. Bake the potatoes with the skin on, then peel as much or as little as you like after they cool. Leaving some skin adds texture and keeps the salad true to its baked-potato roots.
Cover the bowl or store the salad in a sealed container in the fridge. If it seems dry, gently stir in a tablespoon each of mayonnaise and sour cream at a time until the texture is right—avoid adding too much or it will become soggy.
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Loaded Baked Potato Salad
Video
Ingredients
- 3 pounds russet potatoes
- 10 strips thick-cut bacon cooked and chopped
- 1 ½ cups mayonnaise
- 1 ½ cups sour cream
- 1 teaspoon garlic powder
- 1 ½ cups shredded sharp cheddar cheese off the block
- 1 cup chopped green onions 1 bunch
- Salt and pepper
Instructions
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Preheat oven to 400°F. Wash potatoes and place on a baking sheet. Poke with a fork, then bake 55–60 minutes, until fork-tender. Remove and cool.
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Cook bacon until crisp, drain, and chop. Chop green onions and shred cheddar.
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In a large bowl, combine mayonnaise, sour cream, garlic powder, 1 ½ teaspoons salt, and ½–1 teaspoon black pepper. Whisk until smooth.
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When potatoes are cool enough to handle, peel as much or as little skin as desired. Chop into ¾-inch chunks. A little crumbling is fine.
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Add potato chunks to the bowl with dressing, then fold in green onions and bacon. Gently mix so the dressing coats the potatoes. Reserve some toppings to garnish, if desired.
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Fold in shredded cheese until incorporated. Garnish with reserved bacon, cheese, and onions, cover, and chill at least 2 hours.
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This salad improves the longer it sits. If possible, make it a day ahead.