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Loaded Baked Potato Salad with Bacon and Cheddar

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A comforting and satisfying potato salad featuring baked potatoes, crispy bacon, sharp cheddar, and a creamy tangy dressing. Perfect for potlucks, family dinners, or cozy meals.

Ingredients

Scale
  • 4 large baking potatoes (Russets work best)
  • Olive oil or vegetable oil (for coating before baking)
  • Salt and black pepper (to taste)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper (to taste)
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced thin
  • Optional: 1/4 cup chopped fresh chives or parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, then prick each a few times with a fork to release steam while baking.
  2. Coat the potatoes lightly in oil and sprinkle with salt. Place them on a baking sheet and roast for 45-55 minutes, until skins are crisp and a fork slides in easily.
  3. While the potatoes roast, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain on paper towels, then chop into bite-sized pieces. Reserve some bacon fat if desired.
  4. Prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper in a medium bowl. Adjust seasoning to taste.
  5. Once potatoes are cool enough to handle, peel if desired and cut into roughly 1-inch cubes. Place in a large mixing bowl.
  6. Add shredded cheddar, chopped green onions, and about two-thirds of the bacon to the potatoes. Pour the dressing over the mixture and gently fold everything together, being careful not to mash the potatoes.
  7. Transfer the potato salad to a serving bowl or dish. Sprinkle the remaining bacon over the top and garnish with fresh chives or parsley if using.
  8. Chill the salad for at least an hour before serving to allow flavors to meld. It can also be served at room temperature.

Notes

Use Russet potatoes for fluffy interiors and crispy skins. Baking potatoes instead of boiling prevents a watery salad. Cook bacon slowly for best flavor and texture or bake in the oven as an alternative. Fold ingredients gently to avoid mashing potatoes. Chill at least one hour for best flavor. Add extra mayo or milk if salad seems dry. Bacon fat can be drizzled over salad for smoky flavor. Vegetarian and dairy-free adaptations are possible.

Nutrition

Keywords: potato salad, baked potato salad, bacon, cheddar, comfort food, easy recipe, side dish, picnic, potluck

Find it online: https://bitematrix.com/loaded-baked-potato-salad-with-bacon-and-cheddar-easy-recipe-for-comfort-food-fans/