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Amazing 450-Calorie Baked Potato Salad

baked potato salad
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You will make the ultimate creamy loaded baked potato salad. This recipe combines the smoky flavor of bacon, sharp cheddar, and fresh chives with a rich, tangy dressing. It is perfect for your next BBQ or potluck gathering and tastes even better made ahead of time.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt (for boiling)
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped green onions or chives
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup ranch dressing
  • 2 tablespoons yellow mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork. Rub them lightly with the olive oil and sprinkle with salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until tender when pierced with a fork.
  3. Remove the potatoes from the oven and let them cool completely. Once cool, scoop the flesh into a large bowl, discarding the skins. Mash the potato slightly; you want some texture remaining.
  4. While the potatoes cool, prepare the bacon and chop the green onions.
  5. In a separate medium bowl, whisk together the mayonnaise, sour cream, ranch dressing, yellow mustard, onion powder, garlic powder, and black pepper until smooth. This is your creamy dressing.
  6. Pour the dressing over the mashed potatoes. Gently fold until just combined. Do not overmix.
  7. Fold in the crumbled bacon, shredded cheddar cheese, and half of the green onions.
  8. Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  9. Before serving, garnish the top with the remaining green onions.

Notes

  • Baking the potatoes instead of boiling gives them a slightly drier texture, which prevents the salad from becoming watery.
  • For best results, make this salad 4 to 24 hours in advance.
  • You can substitute Greek yogurt for some of the sour cream to lighten the texture slightly.

Nutrition

Find it online: https://tasteportfolio.com/baked-potato-salad-creamy-loaded-recipe/