Loaded Baked Potato Salad with Bacon and Cheese
All your favorite baked potato toppings — crispy bacon, sharp cheddar cheese, sour cream, and green onions — are tossed with tender roasted potatoes in this creamy, indulgent salad. It’s the ultimate side dish for BBQs, picnics, or cozy family meals. With golden roasted potatoes instead of boiled ones, every bite is full of rich, smoky, cheesy flavor and just the right amount of crunch. Serve it chilled or at room temperature for a dish that always disappears fast!
Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Chill Time : 30 minutes
Total Time: 45–60 minutes
Ingredients
For the Salad:
2 lbs (900 g) russet or Yukon gold potatoes, scrubbed and cut into 1-inch cubes
1½ tbsp olive oil
Salt & pepper, to taste
6 slices thick-cut bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
½ cup chopped green onions (plus extra for garnish)
For the Dressing:
½ cup sour cream
½ cup mayonnaise
1 tbsp Dijon mustard (optional, for tang)
Salt & black pepper, to taste
Instructions
1. Roast the Potatoes
Preheat oven to 400°F (200°C).
Toss cubed potatoes with olive oil, salt, and pepper on a baking sheet.
Roast for 25–30 minutes, flipping once, until golden brown and tender.
Remove and let cool to room temperature.
2. Cook the Bacon
While potatoes roast, cook bacon in a skillet until crisp.
Transfer to a paper towel-lined plate, then chop or crumble.
3. Make the Dressing
In a large bowl, mix sour cream, mayo, Dijon mustard (if using), and season with salt and pepper.
4. Assemble the Salad
Once potatoes are cool, gently toss them with the dressing.
Fold in bacon, cheddar cheese, and green onions.
Mix until well coated but be careful not to mash the potatoes.
5. Chill and Serve
Chill for 30 minutes to allow flavors to blend (optional, but enhances flavor).
Garnish with extra cheese, bacon, and green onions before serving.
Notes
Let the potatoes cool completely before mixing to avoid melting the cheese and breaking the salad texture.
For best flavor, refrigerate for at least 30 minutes before serving.
This salad can be made up to 1 day in advance — just garnish before serving.
Tips
Potato choice: Yukon Golds are buttery and hold shape well; russets give a fluffier texture.
Bacon hack: Bake bacon in the oven alongside the potatoes to save time.
Lighter version: Use Greek yogurt in place of sour cream or part of the mayo.
Flavor boost: Add a sprinkle of smoked paprika or chopped chives.
Questions & Answers
Q: Can I make this salad ahead of time?
A: Yes! It actually tastes better after a few hours in the fridge, as the flavors meld. Just wait to add garnishes until serving.
Q: Can I use boiled potatoes instead of roasted?
A: You can, but roasted potatoes add more flavor and texture. If boiling, let them dry and cool fully before mixing.
Q: Is it served warm or cold?
A: It’s best served cold or at room temperature. Avoid serving it hot, as the dressing may become oily.
Q: Can I make it without bacon?
A: Absolutely. Try smoked almonds, roasted chickpeas, or vegan bacon bits as a crispy substitute.
Nutritional Information
Calories: 420 kcal
Protein: 10g
Carbs: 28g
Fat: 30g
Fiber: 2g
Sugar: 2g
Sodium: 580mg