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Best Loaded Baked Potato Salad with Bacon (Easy Recipe)

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This loaded baked potato salad takes everything you love about a baked potato—the crispy skin, the fluffy inside, the mountain of toppings—and turns it into the ultimate side dish. It’s cool and creamy, but still has that satisfying texture you only get from a real baked potato.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 medium potatoes)
  • 1 pound thick-cut bacon
  • 1 ½ cups sour cream (full-fat)
  • ½ cup mayonnaise
  • 1 ½ cups sharp cheddar cheese, shredded
  • 6 green onions, thinly sliced
  • 2 tablespoons pickle juice (from a jar of dill pickles)
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt (or to taste)
  • Extra cooked bacon, crumbled (for topping)
  • Extra shredded cheddar (for topping)
  • Extra sliced green onions (for topping)

Instructions

  1. Preheat oven to 400°F. Scrub russet potatoes clean and pat dry. Poke each potato 6-8 times with a fork. Rub lightly with olive oil and sprinkle with salt. Place directly on oven rack or on a parchment-lined baking sheet. Bake for 50-60 minutes until skins are crispy and a knife slides through easily. Let cool completely (can be done the night before).
  2. While potatoes cool, cook bacon in a large skillet over medium heat, turning occasionally, until deep golden brown and crispy (8-10 minutes). Transfer to paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Reserve about ¼ cup for topping.
  3. In a large mixing bowl, whisk together sour cream, mayonnaise, pickle juice, garlic powder, black pepper, and salt. Taste and adjust seasoning if needed.
  4. Once potatoes are completely cool, cut into 1-inch cubes, leaving skins on.
  5. Add cubed potatoes to the bowl with dressing. Add shredded cheddar, most of the crumbled bacon (reserve ¼ cup), and most of the sliced green onions (reserve a handful). Use a rubber spatula to fold gently until evenly coated. If dressing seems too thick, add a tablespoon of milk or extra pickle juice.
  6. Cover bowl and refrigerate for at least 2 hours (non-negotiable for best flavor and texture). When ready to serve, stir gently, transfer to serving dish, and top with reserved bacon, extra cheddar, and green onions. Serve cold or at room temperature.

Notes

Don’t skip the chilling step—it allows flavors to meld and the salad to firm up. For a lighter version, swap sour cream for plain Greek yogurt and use turkey bacon. Make ahead: salad can be made a day in advance; add toppings just before serving. Do not freeze.

Nutrition

Keywords: loaded baked potato salad, bacon potato salad, easy potato salad, baked potato salad, summer side dish, potluck recipe

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