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Loaded Baked Potato Salad

Shadi Hasanzadeh
This easy loaded baked potato salad is the perfect side dish. Packed with bacon, cheese and green onions, this potato salad is everyone's favorite.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 400 kcal


  • 4 russet potatoes
  • 2 tbsp olive oil
  • 8 green onions chopped
  • 1 cup cheddar cheese shredded
  • 8 strips turkey bacon
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp white vinegar


  • Preheat the oven to 400°F. Wash and scrub the potatoes then dry them completely.
  • Rub the potatoes with olive oil and sprinkle with some salt. Place the potatoes on a baking sheet and bake in the oven for about 50 minutes to one hour until they're completely cooked.
  • Let the potatoes cool to room temperature.
  • Meanwhile, chop the green onions and set them aside.
  • Cook the bacon strips in a pan over medium heat. There is no need to use oil to cook the bacon. Once cooked, chop the bacon into small pieces.
  • Peel the cooled potatoes and discard the skin. Chop the potatoes into small chunks and place them in a large bowl with green onions, bacon and cheddar cheese. Stir to combine.
  • Mix the mayonnaise, sour cream, salt, pepper and white vinegar in a bowl to combine.
  • Add the dressing to the salad and mix well to combine. Cover and let it chill in the fridge for at least 30 minutes before serving.


  • You can use pork bacon instead of turkey bacon if desired. 
  • For a lighter option, use plain yogurt (Greek or regular) instead of sour cream. 
  • It's best to shred the cheddar cheese right before using. 
  • If you'd like to prepare this loaded potato salad ahead of time, bake and chop the potatoes, cook and chop the bacon, and prepare the green onions, cheese and dressing. Mix everything 30 minutes before serving.
Keyword loaded baked potato salad, loaded potato salad recipe