Potatoes are comfort food for me. When the weather starts getting cooler or I’m stressed out, comfort food is what I want. And this Loaded Baked Potato Salad? Did it do the trick? Oh man. It didn’t make the sun shine but it did make life a little less stressful, even for just a little while. (Okay, maybe not really. But it did taste really good!)
The original recipe came from This is My Key West. I changed it just a little bit, omitting the onions and chives and adding some ranch dressing to it.
I don’t usually measure out ingredients when I’m making something like this so just wing it if you want.
Loaded Baked Potato Salad
Ingredients
- One 5 pound bag medium Russet Potatoes
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup Ranch Dressing
- 1 package of bacon, cooked and crumbled
- 1 small onion, chopped
- Chives, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender.
- Let the potatoes cool. I peeled mine at this point, but you don't have to. Cut into bite sized chunks.
- Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste.
- You can top with additional cheese, bacon, and chives.
- Enjoy!
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This Loaded Baked Potato Salad looks so delicious! Perfect for all my family get together’s on football Sunday & holiday parties! Thanks for sharing!