Loaded Baked Potato Salad That Beats Fast Food Every Time
Experience the comforting flavors of Loaded Baked Potato Salad, a creamy, savory dish that surpasses fast food. Perfect for gatherings or cozy meals.
Equipment
- Oven
- Baking sheet
- Skillet
- - Large bowl
- large measuring cup
Ingredients
For the Potatoes
- 4 large Russet potatoes Choose Russet for their fluffy texture
- 2 tablespoons olive oil A light coating enhances flavor
- 1 teaspoon salt To taste
For the Toppings
- 7 slices bacon, chopped Cook until crispy
- 2 cups shredded sharp cheddar cheese Opt for sharp for bold flavor
- 5 pieces green onions, sliced Fresh for a bright finish
For the Dressing
- 1.5 cups sour cream Creamy base
- 0.5 cups real mayonnaise Adds richness
- 2 tablespoons red wine vinegar For acidity
- 2 tablespoons Ranch seasoning mix Adds depth
- ground black pepper To taste
Instructions
Preparation
- Preheat oven to 450℉.
- Pierce each washed potato's skin with a fork. Rub with olive oil and sprinkle with salt. Bake for 45 minutes to 1 hour, until fork tender.
- While potatoes bake, mix sour cream, mayonnaise, vinegar, and seasoning in a measuring cup. Add pepper to taste, stir, and chill.
- Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Remove, cool, and chop.
- Slice green onions and grate cheddar while bacon cools.
- Cut cooled potatoes into chunks. In a large bowl, mix potatoes with dressing, bacon, onions, and cheese. Add more toppings if desired.
- Serve warm or chilled later. Optionally garnish with fresh parsley.
Notes
Adjust ground black pepper and Ranch seasoning to your taste. Enjoy warm or chilled.