If you love the comforting flavors of a classic baked potato but crave a refreshing twist perfect for gatherings or family dinners, you are in for a real treat with this Loaded Baked Potato Salad Recipe. It combines tender roasted russet potatoes with crispy turkey bacon, sharp cheddar cheese, and the creamy tang of mayonnaise and sour cream, all brightened up by fresh green onions. This dish is both hearty and fresh, making it an irresistible crowd-pleaser that brings the best of baked potato flavors in every bite.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Loaded Baked Potato Salad Recipe. Each component is simple but plays a crucial role, from the creamy dressing to the smoky crunch of turkey bacon and the bold cheesy punch. Together, they create a harmonious balance of textures and flavors you will love.
- 4 pounds russet potatoes: Starchy and fluffy, these are perfect for roasting and soaking up the dressing.
- 12 ounces turkey bacon: Leaner than traditional bacon but still crispy and full of smoky flavor.
- 1 cup mayonnaise: Adds rich creaminess that binds the salad together beautifully.
- 3/4 cup sour cream: Brings tang and a silky smooth texture, balancing the richness.
- 1 1/2 cups medium cheddar cheese: Sharp and melty, providing bursts of savory goodness.
- 6 green onions: Fresh and mildly pungent, adding a vibrant, fresh contrast to the creaminess.
How to Make Loaded Baked Potato Salad Recipe
Step 1: Roast the Potatoes to Perfection
Start by heating your oven to 400°F. Clean your russet potatoes and place them whole on a baking sheet. Roast for 50 to 60 minutes until they are easily pierced with a fork. Roasting the potatoes whole locks in moisture and flavors while giving you that authentic baked potato texture for your salad.
Step 2: Prepare the Turkey Bacon
While the potatoes are roasting, cook the turkey bacon in a skillet until it’s crispy and golden. Once cooked, crumble it into bite-sized pieces. The turkey bacon delivers a satisfying crunch and smokiness that perfectly complements the creamy potatoes without overwhelming the dish.
Step 3: Mix the Creamy Dressing
In a medium bowl, whisk together the mayonnaise and sour cream. Season lightly with salt and pepper to enhance the flavors. This dressing is rich yet tangy, wrapping the potatoes in a luscious coating that makes this salad feel indulgent but still fresh.
Step 4: Combine All Ingredients Gently
Once your roasted potatoes are cool enough to handle, peel them carefully and cut into chunky pieces. Add them into the bowl with your dressing, then fold in the crumbled turkey bacon, chopped green onions, and shredded cheddar cheese. Mix gently to keep the potato chunks intact but ensure every forkful has a bit of everything.
Step 5: Chill and Let Flavors Marry
Transfer the salad to a covered dish and refrigerate for at least three hours before serving. This chilling step allows all the flavors to mingle and the salad to firm up just enough to serve easily. The result is a deliciously cool and comforting salad that tastes even better after resting.
How to Serve Loaded Baked Potato Salad Recipe
Garnishes
Sprinkle a little extra shredded cheddar or finely chopped green onions on top right before serving for a pretty presentation and an added bite of fresh flavor. A small handful of crispy bacon crumbles also elevates the look and taste, making your guests eager to dig in.
Side Dishes
This Loaded Baked Potato Salad Recipe pairs wonderfully with grilled meats like chicken, steak, or even fish. It’s also fantastic alongside burgers or hot dogs. For a vegetarian meal, serve it with roasted vegetables or a fresh green salad to keep things light but satisfying.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or hollowed-out small baked potatoes. You can also layer the salad in clear jars for an eye-catching picnic or potluck presentation. These ideas make the dish feel special and add a touch of creativity to your mealtime.
Make Ahead and Storage
Storing Leftovers
Your Loaded Baked Potato Salad Recipe keeps well when stored in an airtight container in the refrigerator. It’s best eaten within 3 to 4 days to enjoy maximum freshness, texture, and flavor.
Freezing
Because of the creamy dressing and cheese, freezing is not recommended as it may change the texture and cause separation. It’s better to make this salad fresh and refrigerate leftovers instead.
Reheating
This salad is traditionally served cold and does not require reheating. If you prefer it slightly warm, allow it to sit at room temperature for a short time before serving, but avoid microwaving to preserve the creamy texture.
FAQs
Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon works beautifully and adds an even richer flavor, but turkey bacon is a lighter alternative that still delivers crispiness and smokiness.
What other types of cheese can I use?
Cheddar is classic, but feel free to experiment with Monterey Jack, smoked gouda, or even a sharp Parmesan for different flavor profiles.
Is it okay to use red potatoes instead of russet?
Red potatoes are waxier and hold their shape well, which can work fine, but russets give you that fluffy texture that absorbs the dressing perfectly in this salad.
Can I prepare this salad the day before a party?
Yes! In fact, chilling it overnight enhances the flavors even more, making it a perfect make-ahead dish for busy days.
How can I make this recipe dairy-free?
Try substituting sour cream with a dairy-free yogurt or vegan sour cream, and use a dairy-free mayonnaise to keep it creamy while avoiding dairy.
Final Thoughts
If you’re looking for a dish that brings all the comfort and flavor of a baked potato in a bright, shareable form, this Loaded Baked Potato Salad Recipe will quickly become a staple in your recipe collection. It’s easy to make, irresistibly tasty, and perfect for any occasion where you want to impress without stress. I can’t wait for you to try it and make it your own!
Print
Loaded Baked Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: Approximately 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato Salad is a hearty and flavorful side dish perfect for gatherings and barbecues. Roasted russet potatoes are combined with crispy turkey bacon, cheddar cheese, green onions, and a creamy mayonnaise-sour cream dressing, then chilled to meld the flavors for a deliciously satisfying salad.
Ingredients
Potatoes
- 4 pounds russet potatoes
Meat
- 12 ounces turkey bacon
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- Salt and black pepper, to taste
Additional Ingredients
- 1 1/2 cups medium cheddar cheese, shredded
- 6 green onions, sliced
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast Potatoes: Clean the russet potatoes and place them on a baking sheet. Roast in the oven for 50-60 minutes until the potatoes are fork-tender. Once done, let them cool slightly before peeling and cutting into bite-sized chunks.
- Cook Turkey Bacon: Cook the turkey bacon in a skillet over medium heat until crispy. Remove from heat, crumble into small pieces, and set aside.
- Prepare Dressing: In a mixing bowl, combine the mayonnaise and sour cream. Season with salt and freshly ground black pepper to taste, mixing well to create a creamy dressing.
- Combine Salad Ingredients: Add the roasted potato chunks to the dressing. Then fold in the crumbled turkey bacon, sliced green onions, and shredded cheddar cheese gently until everything is well mixed but the potatoes remain intact.
- Chill Before Serving: Cover the salad and refrigerate it for at least 3 hours to allow flavors to meld thoroughly. Serve chilled for the best taste.
Notes
- Use russet potatoes for their fluffy texture after roasting.
- Turkey bacon is a leaner alternative to traditional bacon, but you can substitute with regular bacon if preferred.
- Ensure potatoes are completely cool before mixing to prevent the dressing from becoming watery.
- This salad can be prepared a day ahead for enhanced flavor.
- Adjust the amount of green onions and cheese according to your taste preference.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
