I can’t tell you how many times I’ve gotten an invite to a potluck or picnic, just to have completely forgotten about it the morning of. It’s left me scrambling, looking for something to bring, and I don’t ever want to be “that person” that brings a bag of potato chips with a tub of sour cream. After all, I have a reputation to uphold as someone that really knows how to cook, but even time constraints and forgetfulness will get the best of me.

It’s not just me, either, as you probably have a significant other or child that has a similar event and neglects to say anything about it until the day that they have to bring something in. Instead of tearing your hair out (and I personally know that you want to), there’s a little secret you can use that will have people asking where you (or your family members) got the fantastic recipe.

People love baked potatoes, and most people that I know also love potato salad. You can have the best of both worlds by combining the two in a delicious dish that I’ve found to be very versatile for a wide range of events. If you only have 30 minutes before you’re supposed to hit the road for a potluck lunch or dinner or need to go to an outdoor event like a picnic, I’ve got you covered!

For most people, making my loaded baked potato salad won’t even involve a trip to the store, saving you a lot of time (and money)!. As long as you have potatoes, bacon, onions, sour cream, mayonnaise and cheese, you won’t have to leave the house to make this recipe. Thankfully, many of us have all of these recipes sitting around waiting to be used. If you have the right recipes but not the right amount, you can still make my loaded baked potato salad on a smaller scale.

From the potlucks that I’ve been to, there are a lot of other dishes, so people tend to take a very small amount of each dish so that they get a taste, so don’t panic if you don’t have enough of the ingredients for full servings. However, people that will be coming back for seconds (and trust me, they will be) won’t have much to pick from.

The good news is that they will be asking for the recipe so that they can make it for themselves at home! A lot of us need a break from the boring old baked potato with sour cream, and this is the perfect way to do it. So get ready to impress friends, co-workers, and just about everyone else in your life that you can think of with my special loaded baked potato salad recipe!

As a side note, I’ve also found this to be perfect around the holidays when last-minute plans change (for better or worse). I’ve been in a situation where the weather cancelled a long-distance trip on the morning of Thanksgiving, so we went to a closer family member’s home with almost no food to bring. This recipe certainly got me out of a jam, so I’m especially thankful that this easy-to-make recipe is in my arsenal, and that everybody got a kick out of it!

Preparation Time: 25-30 Minutes

Serves: Six People

Nutrition (Per Serving):

  • Calories: 665
  • Fat: 40 g
  • Protein: 18 g
  • Carbohydrates: 60 g
  • Sodium: 1500 mg
  • Cholesterol: 98 mg

What You’ll Need:

  • 8 Cubed Potatoes (Half With Skin, Half Peeled)
  • 6 Slices of Diced Bacon
  • 6 Green Onions
  • 16 Ounces Sour Cream
  • 1 Cup Mayonnaise
  • 2 Cups Shredded Cheddar Cheese
  • 2 Teaspoons Salt
  • ¼ Teaspoon Pepper

Cooking Directions:

  1. Preheat your oven to 350 degrees fahrenheit (or 177 degrees celsius).
  2. Make small cubes out of your potatoes, leaving half of them with the skin and half of them peeled. Then place the potatoes into a pot and boil them, adding your two teaspoons of salt. Once boiled, drain the water from the pot.
  3. Take your six slices of cooked bacon (you can even used the pre-cooked bacon that needs to be microwaved for 15-20 seconds if you’re short on time), dicing them up. At the same time, slice your six green onions and mix the two foods together.
  4. In a bowl, take your cup of mayonnaise (or Miracle Whip if you prefer), adding in both the 16 ounces of sour cream and ¼ teaspoon of pepper. Mix them together well and place them on the potatoes.
  5. Sprinkle in the bacon and onions, but don’t use all of the ingredients. Also sprinkle in most (but not all) of your shredded cheddar cheese into the mixture. Along with the potatoes, mix them all together and pour into a baking dish.
  6. There should still be some cheese, bacon and onions leftover, which you can add to the top of your mixture. When ready, place the dish into the oven for 10 to 15 minutes. Your time may vary by a couple of minutes here or there, and it will be finished when the cheese has melted on the top of the mixture.
  7. Set the potato salad on top of the oven to cool for a few minutes, and you’re ready to go! If you need to take the prepared dish with you, simply cover it in saran wrap or aluminum foil. The good news is you don’t need to have a microwave handy for this dish! It can be served cold, which will be a huge benefit if you’re having an outdoor event.
  8. Wrap up any leftovers and place in the refrigerator so that you can enjoy it again! All in all, there should be enough of the loaded baked potato salad for six people.