Description
A creamy, hearty side dish that combines the flavors of a loaded baked potato with a chilled potato salad. Perfect for summer barbecues and meal prep.
Ingredients
Scale
- 3 large russet potatoes (about 3 lbs / 1.4 kg), peeled and cut into 1-inch cubes
- 8 slices thick-cut bacon
- 1 cup sharp cheddar cheese, shredded
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 2 tablespoons unsalted butter, melted
- 4 green onions, sliced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Water for boiling
- Pinch of salt for boiling water
Instructions
- Prep ingredients: Peel and cube potatoes. Cook bacon in a skillet over medium heat until crispy, then crumble into chunks.
- Boil potatoes: Bring a large pot of salted water to a boil. Add potato cubes and cook for 10-15 minutes until fork-tender. Drain thoroughly and let steam dry for 5 minutes.
- Make dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, melted butter, garlic powder, smoked paprika, salt, and pepper until smooth.
- Combine: Add warm potatoes to the dressing bowl. Gently fold in cheese, bacon, and green onions until evenly coated.
- Chill: Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld.
- Serve: Stir gently before serving. Top with extra bacon, chives, and paprika if desired.
Notes
Do not overcook potatoes or they will turn to mush. Use warm potatoes (not hot) to help absorb the dressing. Shred your own cheese to avoid anti-caking agents. This salad does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato salad, baked potato, side dish, summer recipes, barbecue, meal prep, creamy potato salad, bacon salad