Loaded Baked Potato Salad with Crispy Bacon & Cheddar

Ingredients

- 4 large russet potatoes
- 4 tablespoons melted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 6 slices bacon
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 green onions, finely chopped

Instructions

1. Preparation of Potatoes:
- Preheat your oven to 400°F.
- Scrub the russet potatoes thoroughly under running water. Pat dry with a kitchen towel.
- Using a fork, pierce each potato several times to allow steam to escape during baking.
- Brush the potatoes with 2 tablespoons of melted butter and drizzle with olive oil. Sprinkle with 1/2 teaspoon of kosher salt.

2. Baking the Potatoes:
- Place the buttered potatoes directly on the middle oven rack.
- Bake for about 1 hour (PT1H) until the potatoes are fork-tender.
- Remove from the oven and let them cool slightly.

3. Cooking the Bacon:
- While the potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 10 minutes (PT10M).
- Transfer to a paper towel-lined plate to drain excess oil. Cool and crumble the bacon into pieces.

4. Preparing the Dressing:
- In a large bowl, whisk together the remaining 2 tablespoons of melted butter, sour cream, Greek yogurt, mayonnaise, apple cider vinegar, and minced garlic. Season with black pepper and the remaining 1/2 teaspoon of kosher salt.

5. Assembling the Salad:
- Cut the baked potatoes into 1-inch cubes, leaving the skins on for texture and flavor.
- Gently fold the potato cubes into the creamy dressing mixture.
- Add the shredded cheddar cheese, crumbled bacon, and chopped green onions. Stir until all ingredients are well combined and evenly coated.

6. Serving:
- Let the salad chill in the refrigerator for at least 30 minutes (or up to 2 hours) to deepen the flavors.
- Serve cold for a refreshing lunch option or at room temperature for a warm bite.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT1H10M
1 hour and 10 minutes
- Total Time: PT1H25M
1 hour and 25 minutes

Total Time

- PT1H25M
- 1 hour and 25 minutes

Type of Dish

Lunch

Keywords

potato salad, baked potato, bacon recipe, cheddar cheese, lunch ideas, oven-baked, easy lunch, gourmet, comfort food, potato dish

Recipe Yield

Feeds 4 adults

Calories

Total: 2150 calories (approximately 538 calories per serving)

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