Potato salad is a summer staple – especially in the south. We like all kinds of potato salads, but my family’s favorite is loaded baked potato salad. I’ve always made it the traditional way of boiling potatoes and then adding in the “loaded” ingredients, but one day I decided to bake the potatoes instead – and it was so fantastic that I decided to share it with you. This recipe is perfect for cookouts and get togethers – and it’s especially great because there’s no mayo. 
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Loaded Baked Potato Salad Recipe
Ingredients:
- 2 1/2 pounds of yukon gold potatoes, washed, peels on, diced in 1 inch cubes
- 1/2 cup (one stick) melted butter
- 1 cup sour cream
- 1 cup mild cheddar, finely shredded
- 1 cup bacon, cooked and crumbled
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup chives finely chopped
Directions: Start by preheating the oven to 350 degrees. On a baking sheet, roast the potatoes by coating them in olive oil, then sprinkling with the salt and pepper, work it all together so the potato pieces are coated well, then roast 30-35 minutes or until the potatoes are cooked (check with a knife for tenderness.) Let the potatoes cool for 5 minutes while mixing together the other ingredients in a mixing bowl, the butter, sour cream, bacon, chives and butter, then mix in the potatoes once all incorporated. 
Loaded Baked Potato Salad
Ingredients
- 2 1/2 pounds of yukon gold potatoes washed, peels on, diced in 1 inch cubes
- 1/2 cup one stick melted butter
- 1 cup sour cream
- 1 cup mild cheddar finely shredded
- 1 cup bacon cooked and crumbled
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup chives finely chopped
Instructions
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Start by preheating the oven to 350 degrees.
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On a baking sheet, roast the potatoes by coating them in olive oil, then sprinkling with the salt and pepper, work it all together so the potato pieces are coated well, then roast 30-35 minutes or until the potatoes are cooked (check with a knife for tenderness.)
-
Let the potatoes cool for 5 minutes while mixing together the other ingredients in a mixing bowl, the butter, sour cream, bacon, chives and butter, then mix in the potatoes once all incorporated.
Bacon Cheddar Potato Soup
Ashley Broviak // Little Glass Jar says
April 9, 2015 at 7:36 amThis looks so so good! Pinned and trying it out! Seriously love my potatoes. Thanks for the recipe Gina!
nancy says
April 9, 2015 at 1:52 pmoh, great. now I’m starving! thanks for the recipe (and the extra five pounds).
Jennifer says
April 14, 2016 at 9:51 amHi Gina, do you know how many this recipes feeds? Would love to take it to a potluck and am trying to figure out if I need to double it.
Gina Luker says
April 15, 2016 at 6:10 amIt makes a pretty large batch – I’d say at least 6 people, probably closer to 8. We always have leftovers (which is a very good thing!)
Fridge says
February 22, 2018 at 4:39 pmPeople say this looks good or great , but it is amazing. I had come across it made in house at Kroger, and I gave it a try. I should have asked for all of it.
This recipe is 1 to 1 basically from what I tried …… I however wanted to make it and try to kick it up one more notch …… I added pulled Pork (It had the seasonings on it but no sauces.) THAT MADE IT REALLY AMAZING …. I would maybe not add it to the entire recipe, but definitely a suggestion. I know I will add it anytime it’s just for me at the end, and my 1st batch was awesome …… I chose to make one change due to the fact that I like them and there was a huge savings for once. I went with *BABY REDS*
It’s AMAZING how the recipe reads, I knew how they made it, so again I just used this as a follow recipe ….. I probably would add some Mayo as well….. it was on my label and added a zing, so why change something good
Overall AMAZING and you will save a ton making it.
Gina Luker says
February 23, 2018 at 6:59 pmThanks for the tips 🙂