Step 3: Cook the Bacon
- In a skillet over medium heat, cook the bacon until crisp.
- Drain on paper towels and crumble into bite-sized pieces.
Tip: Save a small amount of bacon grease to drizzle over the potatoes for extra flavor, if desired.
Step 4: Combine Potatoes and Dressing
- Once the potatoes have cooled to near room temperature, gently fold them into the prepared dressing.
- Mix until every cube is lightly coated. Be careful not to mash the potatoes—gentle folding is key.
Step 5: Add Toppings
- Sprinkle in half of the shredded cheddar cheese and half of the crumbled bacon.
- Fold gently to distribute evenly.
Step 6: Chill and Serve
- Cover the potato salad and refrigerate for at least 1–2 hours to allow the flavors to meld.
- Before serving, top with the remaining cheese, bacon, and sliced green onions. Add a dollop of sour cream if desired.
Tips for the Perfect Loaded Baked Potato Salad
- Potato Choice: Yukon Golds are creamy and hold their shape well; red potatoes have a slightly firmer texture.
- Make Ahead: This salad tastes even better when made the day before.
- Add-Ons: Consider including chopped pickles, roasted corn, or a sprinkle of chives for extra flavor.
- Serving Suggestion: Pair with grilled meats, burgers, or as part of a picnic spread for the ultimate comfort food experience.
Loaded Baked Potato Salad is a crowd-pleaser because it combines the best parts of a baked potato into a refreshing, chilled salad. It’s creamy, tangy, and perfectly textured with crispy bacon and melty cheese. With this recipe, your next barbecue or family gathering will have a side dish that steals the spotlight.
If you want, I can also create a quick version with minimal ingredients that still tastes indulgent, perfect for weeknight dinners. Do you want me to do that?
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