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This Loaded Baked Potato Salad is loaded with all your favorite potato toppings. Sour cream, shredded cheddar cheese and lots of bacon.
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Loaded Baked Potato Salad

This Loaded Baked Potato Salad is loaded with all your favorite potato toppings. Sour cream, shredded cheddar cheese and lots of bacon.
Course Side Dish
Cuisine American
Keyword loaded baked potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Meg's Everyday Indulgence

Ingredients

  • 4 large russet potatoes, cut into bite-size chunks
  • 1 Tbsp. kosher salt
  • 1/4 cup mayo
  • 1/2 cup sour cream
  • 1 Tbsp. dry ranch dressing mix
  • 1 tsp. black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 8 thick cut slices bacon, cut into small pieces

Instructions

  • Add potatoes to a pot of cold water. Make sure they are fully covered. Add salt to water. Bring to a boil and cook until potatoes are tender 10-15 minutes. Drain.
  • Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel lined plate.
  • In a bowl, whisk together the mayo, sour cream, ranch dressing mix, pepper and shredded cheese. Add bacon and almost all the bacon (leave some for garnish at end). Stir until fully coated. Top with remaining bacon. Serve or refrigerate until ready to eat.