Go Back
Print
Loaded Baked Potato Salad

Loaded Baked Potato Salad

A delicious potato salad with lots of extras.

Course Salad, Sides
Cuisine American
Keyword Barbecue Sides, loaded baked potato, potato salad, salads, sides
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Sweeter With Sugar

Ingredients

  • 2 1/2 pounds red potatoes cooked, cooled and cut
  • 1 cup green onions sliced
  • 1 3/4 cups cooked and crumbled bacon or bacon crumbles
  • 2 cups cheddar cheese grated
  • 1 1/2 cups sour cream
  • 1 1/2 cups buttermilk
  • 2 tbsp Buttermilk Ranch Dressing Mix
  • 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 tsp Lawry's Seasoning Salt

Instructions

  1. Wash and poke holes in the potatoes with a fork.

  2. Wrap potatoes in foil and bake at 400° for 50 minutes to and hour, if needed. Potatoes need to be tender when poked with a fork. Refrigerate to chill the potatoes after they have cooked and cooled. It is helpful to bake the potaotes the day before.

  3. Cut potatoes (leaving skins on) into bite-sized pieces. Place in a large bowl.

  4. Add sliced green onions and bacon crumbles.

  5. Mix sour cream, buttermilk, ranch dressing mix, salt, pepper and Lawry's Seasoning Salt in another bowl. Mix until smooth.

  6. Combine dressing mixture with potatoes, onion, and bacon. Mix well.

  7. Stir in grated cheese and refrigerate to chill.

  8. Serve and enjoy!