This Potato Salad Will Make You The Star At Your Next Cookout | Loaded Baked Potato Salad Recipe

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt lowers calories and adds protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta offers a lighter texture with similar creaminess.

Preheat the oven to 400 degrees.

Puncture holes in the russet potatoes to allow steam to escape.

Place the potatoes on an aluminum foil lined baking sheet and bake for about 45 minutes until soft but firm.

Cook 8 to 10 slices of thick cut applewood smoked bacon on an aluminum foil lined baking sheet until crispy.

Let the baked potatoes cool for about 10 minutes before handling.

Cut the cooled potatoes in half to help them cool faster.

In a bowl, mix 1 cup of sour cream, 1 cup of mayonnaise, and 3 tablespoons of apple cider vinegar.

Add about 1 teaspoon of ranch seasoning and 1/2 teaspoon of chicken bouillon powder to the dressing and mix well.

Add the whites and greens of the green onion and 1 cup of diced shallots to the dressing.

Fold in the diced bacon and 1 cup of shredded sharp cheddar cheese into the mixture.

Add the baked potatoes to the dressing, leaving them in chunks, and gently mix to combine.

Transfer the potato salad to a serving bowl and garnish with additional cheddar cheese, bacon, and green onions or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens