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- 4 large russet potatoes - 1 cup sour cream - 1/2 cup mayonnaise - 1 cup shredded sharp cheddar cheese - 1/2 cup crispy cooked turkey bacon, crumbled - 1/2 cup green onions, sliced (white and green parts) - 1/4 cup fresh chives, finely chopped - Salt and freshly ground black pepper, to taste - 1 teaspoon garlic powder - 1 teaspoon onion powder Gather these ingredients before you start. The potatoes are the star of this dish. Use large russet potatoes for the best texture. The sour cream and mayo give the salad a creamy base. Sharp cheddar adds a nice bite. Turkey bacon gives it a savory crunch. Green onions and chives add fresh flavor. Don't forget the spices! They bring everything together. - Additional toppings: diced tomatoes, jalapeños, or olives - Alternative seasonings: smoked paprika or dill Feel free to mix in any optional items you like. Diced tomatoes add color and freshness. Jalapeños bring heat, and olives add a briny touch. You can also swap seasonings to fit your taste. Smoked paprika gives a nice depth. Dill adds a bright note. Customize it to make it your own! You can find the full recipe for Loaded Baked Potato Salad above. Choosing the right potatoes is key. I prefer large russet potatoes for this salad. They have a great texture and flavor. When baking, scrub the potatoes well to remove dirt. Dry them with a towel. Poke several holes in each potato with a fork. This lets steam escape while baking. Bake at 400°F for 45-50 minutes. The potatoes should be soft when you poke them with a fork. Let them cool for about 10-15 minutes before handling. For the base, mix sour cream and mayonnaise in a bowl. Whisk them until smooth. This blend is creamy and rich. Season with garlic powder, onion powder, salt, and pepper. Taste as you mix. Proper seasoning makes a big difference in flavor. Now, let’s chop the cooled potatoes. If you want, peel them. The skin adds taste but can stay on for more texture. Cut the potatoes into bite-sized cubes. Gently add them to the creamy mix. Now, fold in shredded cheddar cheese, crumbled turkey bacon, sliced green onions, and chopped chives. Be careful not to mash the potatoes. You want a nice chunky consistency. Cover the bowl with plastic wrap. Chill the salad for at least one hour. This helps the flavors mix well. When ready to serve, toss the salad gently. Taste it again and adjust seasoning if needed. For a pretty presentation, serve in a nice bowl. Top with extra cheddar cheese, turkey bacon, and fresh chives. This makes the dish look vibrant and inviting. To avoid mushy potatoes, choose firm russet potatoes. Wash them well and bake until soft but not falling apart. When you cut the potatoes, aim for bite-sized pieces. This keeps your salad chunky and delightful. For the right chunkiness, fold the potatoes gently into the sour cream mix. Use a spatula instead of a spoon. This helps keep the potato pieces whole. If you mash them too much, the salad loses its texture. You can easily adjust this recipe for dietary needs. If you want a lighter version, swap sour cream for Greek yogurt. For vegan options, use cashew cream or a vegan mayo. For dressings, mix in some ranch or a light vinaigrette. You could also add fresh herbs like dill or parsley for a twist. Experimenting with flavors can make it exciting! This salad pairs well with grilled meats like chicken or steaks. It also works great with burgers or hot dogs at picnics. For gatherings, serve the salad in a large bowl. You can add extra toppings on top for a fun look. Everyone will enjoy digging in! For the full recipe, check the earlier section. {{image_4}} To make your loaded baked potato salad gluten-free, choose gluten-free mayonnaise and check all other ingredients. Most potatoes are naturally gluten-free, so you can enjoy this dish without worry. For vegetarian options, swap the turkey bacon with crispy chickpeas or smoked tempeh. These alternatives add crunch and flavor without meat. If you enjoy a kick, try a spicy loaded baked potato salad. Add diced jalapeños or a splash of hot sauce. You can also mix in different herbs and spices. Fresh dill or parsley can brighten the dish. A dash of smoked paprika gives a nice depth to the flavors. You can change your salad with seasonal vegetables. In summer, add fresh corn or cherry tomatoes. In fall, roasted butternut squash fits well. For holiday-themed additions, consider diced cranberries or chopped pecans. These new ingredients bring a festive touch and make each bite special. You can find the full recipe [here](#). To keep your loaded baked potato salad fresh, store it in an airtight container. Make sure to cover the salad tightly to prevent air from entering. This keeps the flavors intact and stops the salad from drying out. In the refrigerator, your salad stays fresh for up to three days. After three days, the taste and texture start to decline. Reheating loaded baked potato salad can be tricky. The best way to do it is slowly. You can warm it in the microwave on low power. Stir it gently to help the heat spread evenly. Avoid using high heat, as it can make the potatoes mushy. You can also serve it cold for a refreshing twist. Can it be frozen? Yes, but it may change the texture. If you freeze it, store it in a freezer-safe container. When you thaw it, the salad might be a bit watery. To fix this, just stir it well and add a bit of sour cream or mayonnaise to bring back creaminess. Enjoy your loaded baked potato salad, no matter how you choose to serve it! You can prepare this salad up to a day in advance. Just follow all the steps and chill it in the fridge. This makes it perfect for parties or picnics. The flavors will mix together nicely, making it taste even better. Absolutely! You can use any cheese you like. Try mozzarella for a milder taste or pepper jack for some spice. Just make sure your cheese melts well if you bake the potatoes. If you want to cut calories, try Greek yogurt or a mix of sour cream and yogurt. Both options keep the creamy texture but add extra protein. They also help the salad taste fresh and zesty. This potato salad will stay fresh for about 3 to 5 days in the fridge. Just make sure to store it in an airtight container. Check for any changes in smell or texture before serving. Yes! This salad is very flexible. You can add diced tomatoes, jalapeños, or olives. Try mixing in some corn or bell peppers for extra crunch. Get creative and add whatever you enjoy! You can find the full recipe for Loaded Baked Potato Salad in this article. It has all the details you need to create this delicious dish at home. In this blog post, we explored how to make a creamy Loaded Baked Potato Salad. We covered important ingredients, step-by-step prep, and helpful tips. Remember, choosing the right potatoes and mixing well makes a big difference. Feel free to customize with your favorite toppings and seasonings. This dish works great for gatherings or as a side for grilled meats. With these guidelines, you can serve a delicious and satisfying salad any time. Trust me, it’s worth the effort! Enjoy your cooking adventure!

Loaded Baked Potato Salad

Discover the ultimate Loaded Baked Potato Salad recipe that combines the creamy goodness of sour cream and mayonnaise with tender russet potatoes, sharp cheddar cheese, and crispy turkey bacon. This flavorful dish is perfect for any gathering! Follow simple steps to create a delightful salad that's easy to make and even easier to enjoy. Click through to explore the full recipe and elevate your salad game today!
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Ingredients
  

4 large russet potatoes

1 cup sour cream

1/2 cup mayonnaise

1 cup shredded sharp cheddar cheese

1/2 cup crispy cooked turkey bacon, crumbled

1/2 cup green onions, sliced (white and green parts)

1/4 cup fresh chives, finely chopped

Salt and freshly ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

Instructions
 

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly scrub the russet potatoes under cold running water to remove any dirt, then dry them with a kitchen towel. Using a fork, poke several holes in each potato to allow steam to escape while baking. Place the potatoes directly on the oven rack and bake for approximately 45-50 minutes or until they are tender and a fork easily pierces them. Once done, remove them from the oven and let them cool for about 10-15 minutes until manageable.

    Make the Base: In a spacious mixing bowl, combine the sour cream and mayonnaise. Using a whisk, blend them together until the mixture is smooth and homogenous. Add the garlic powder, onion powder, and a generous amount of salt and pepper to taste, then stir until well incorporated. Set the bowl aside for the flavors to infuse.

      Chop the Potatoes: When the potatoes are cool enough to handle, if desired, peel the skin off (the skin adds flavor and nutrients but can be left on for texture). Cut the potatoes into bite-sized cubes and carefully add them to the bowl containing the sour cream mixture.

        Add the Toppings: Gently fold in the shredded cheddar cheese, crumbled turkey bacon, sliced green onions, and chopped chives into the potato mixture. Handle the potatoes delicately to maintain their shape and create a pleasant chunky texture in the salad.

          Chill: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for a minimum of 1 hour. This chilling period allows the flavors to blend beautifully, enhancing the overall taste.

            Serve: Prior to serving, gently toss the salad to remix the ingredients. Taste the salad and adjust the seasoning with additional salt and pepper if needed.

              Prep Time: 30 mins | Total Time: 1 hour 20 mins | Servings: 6-8

                - Presentation Tips: For an attractive presentation, serve the salad in a beautiful serving bowl. Garnish with an extra sprinkle of shredded cheddar cheese, a scattering of crumbled turkey bacon, and a few fresh chives or green onion tops for a vibrant and colorful finish.