Loaded Baked Potato Salad

  • Yield 8 servings

This salad involves everything you would put on a loaded baked potato -- sour cream, bacon, cheddar, chives, onion, butter -- in a refreshing presentation.


4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt


  1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-inch pieces.
  2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. 
  3. Chill at least 2 hours before serving. Adjust the seasoning prior to serving. 
Recipe courtesy of Kenny Bowers, Chef/Owner, Kenny's Wood Fired Grill, Dallas, Texas



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