If there's one thing I’ll never say no to at a cookout, it's potato salad. I’ve loved it ever since I was a kid. I love the combo of creamy dressing, tender potatoes, and savory mix-ins, which just hits the spot every single time. Over the years I’ve tried every version you can imagine, but this loaded baked potato salad is hands down my favorite.
It's basically a baked potato in salad form, with crispy bacon, shredded cheddar, green onions, and sour cream- all the classics, just tossed together and chilled. Adding just a bit of ranch takes this salad to the next level with that herby, tangy zip that pairs so well with the cheddar and bacon. And because the potatoes are actually baked instead of boiled, you get that rich, roasted flavor in every bite. It's the kind of summer potato salad you bring to a BBQ and everyone immediately asks for the recipe.
Here’s what goes into this irresistible salad:
Preheat your oven to 400°F. Scrub the potatoes and prick them a few times with a fork. Bake directly on the oven rack or on a baking sheet for 50–60 minutes, until fork-tender. Let them cool in the fridge, then peel off the skins completely.
Once peeled, cut the potatoes into bite-sized cubes and transfer them to a large mixing bowl.
In a separate bowl, whisk together the sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
Add the dressing, shredded cheddar, crumbled bacon, and chopped green onions to the warm potato chunks. Gently fold everything together until well combined.
Cover and refrigerate the salad for at least an hour before serving to allow the flavors to meld. Top with extra bacon, cheese, and green onions just before serving if you like.
Russet potatoes are best for this recipe because they bake up soft and fluffy, just like a traditional baked potato. Yukon golds or red potatoes will work, but the texture won’t be quite the same.
Yes — for this version of the salad, the potatoes should be fully peeled after baking. The texture is much smoother and more classic potato-salad-style without any skin. But if you prefer skin on for a more classic baked potato flavor, then leave some skin on the potato!
Absolutely! It’s even better when made ahead. You can prepare it the day before and store it in the fridge overnight. Just stir it before serving and add fresh garnish if you like.
You can swap in plain Greek yogurt for the sour cream if you want a lighter or higher-protein option. It’ll still taste delicious and creamy.
This potato salad is best served cold or at room temperature, making it the perfect side for summer cookouts, picnics, or easy weeknight dinners.
The ranch adds a tangy, herby flavor that pairs beautifully with the cheddar, bacon, and sour cream. It’s just a small addition, but it makes a big difference in flavor!
Yes, and it’s super convenient! While the potatoes bake, line a sheet pan with foil and lay the bacon strips in a single layer. Bake on a lower rack (or alongside the potatoes if space allows) at 400°F for about 15–20 minutes, depending on how crispy you like your bacon. Keep an eye on it in the last few minutes. Once cooked, transfer the bacon to a paper towel-lined plate to cool, then crumble and use as directed. Bonus: less cleanup and no bacon grease splatter on the stovetop!
This creamy, cheesy loaded baked potato salad includes ranch dressing, crispy bacon, and sharp cheddar — everything you love about a loaded baked potato, chilled and perfect for summer.
3 lbs russet potatoes (about 6 medium), scrubbed
1 cup sour cream
½ cup mayonnaise
¼ cup ranch dressing
1 ½ cups shredded cheddar cheese
8 slices bacon, cooked and crumbled
½ cup chopped green onions (plus extra for garnish)
2 teaspoon Dijon mustard
1 teaspoon garlic powder
Salt and black pepper to taste
Preheat oven to 400°F. Prick the potatoes all over with a fork and bake for 50–60 minutes, or until fork-tender. Refrigerate them until they are completely cooled, the peel and discard the skins.
Cut the peeled potatoes into bite-sized cubes and place them in a large mixing bowl.
In a separate bowl, whisk together sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, salt, and pepper.
Add the dressing to the potatoes along with cheddar cheese, bacon, and green onions. Gently fold everything together.
Cover and refrigerate for at least 1 hour. Garnish with extra toppings before serving, if desired.
Bake the bacon with the potatoes: Save time by baking your bacon on a foil-lined sheet pan in the oven at the same time as your potatoes — about 15–20 minutes at 400°F, until crispy.
Let potatoes cool before mixing: If they’re too hot when you add the dressing, the salad can get mushy. Let them cool completely so they hold their shape.
Use sharp cheddar for bold flavor: Mild works too, but sharp or extra sharp cheddar really brings out that classic loaded potato taste.
Want to lighten it up? Try using plain Greek yogurt in place of sour cream and light mayo if you're looking for a slightly healthier version.
Make ahead tip: You can prep this a full day in advance — just stir before serving and add fresh garnishes to brighten it up.
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