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Loaded Baked Potato Salad

Loaded Baked Potato Salad

Just about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them. 
Course Side
Cuisine American
Keyword potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 866kcal
Author Mike


  • 4 potatoes peeled, cubed
  • 4 potatoes unpeeled, cubed
  • 2 teaspoons Kosher salt
  • 6 slices bacon cooked, chopped, divided
  • 6 green onions chopped, divided
  • 2 cups cheddar cheese shredded, divided
  • 16 ounces sour cream
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup mayonnaise


  • Bring a pot of salted water to a boil. Add the potatoes and cook until just soft. Note: I prefer to steam my potatoes so that they keep their shape better, but boiling them is just fine. Drain.
  • Transfer the potatoes to a large bowl.
  • Add all of the remaining ingredients, reserving some of the crumbled bacon, green onions and cheese.
  • Fold to combine.

To serve cold

  • Refrigerate for 1 hour.
  • Serve topped with reserved bacon, green onions and cheese.

To serve hot

  • Preheat oven to 350 F.
  • Transfer potato mixture to a baking dish.
  • Top with reserved bacon, green onions and cheese.
  • Bake for 10-15 minutes.
  • Add bacon, onions and cheese (reserve some of each for top).
  • Mix with potatoes.
  • Pour into baking dish.
  • Top with reserved cheese, onions, and bacon.
  • Bake 350 for 10-15 minutes (until cheese melts).


Calories: 866kcal | Carbohydrates: 54g | Protein: 20g | Fat: 64g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1471mg | Potassium: 1425mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1007IU | Vitamin C: 59mg | Calcium: 402mg | Iron: 3mg