4.8 from 15 votes
Loaded Baked Potato Salad
Loaded Baked Potato Salad combines all the best flavors of an amped-up baked potato: sour cream, bacon, cheddar and green onions.
Prep Time
10 mins
Cook Time
50 mins
Additional Time
4 hrs
Total Time
1 hr
Servings:
4
to 6 servings
Calories:
541 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds russet potato scrubbed and pricked all over with a fork or knife
- ¾ cup mayonnaise
- ¾ cup sour cream
- 8 lices Bacon cooked and crumbled
- ½ cup cheddar cheese shredded
- ⅓ cup scallions green part only, chopped
Instructions
- Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.
- Once potatoes are completely cool, cut into ½-inch pieces.
- In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
541kcal
(27%)
Carbohydrates
50g
(17%)
Protein
15g
(30%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Cholesterol
70mg
(23%)
Sodium
767mg
(32%)
Potassium
1151mg
(24%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
510IU
(10%)
Vitamin C
14.9mg
(17%)
Calcium
187mg
(19%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 541
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 70mg | 23% |
| Sodium | 767mg | 32% |
| Potassium | 1151mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 187mg | 19% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.