Introduction: How to Cook Fully Loaded Baked Potato Salad

This isn’t your average potato salad.

Made with baked potatoes, bacon, cheese and onion, this potato salad packs a punch.


  • Potatoes
  • Bacon
  • Mayonaise
  • Sour Cream
  • Cheddar Cheese
  • Chives
  • Red Onions
  • Salt and Pepper

Step 1: To Start, Poke Holes Into 7 or 8 Potatoes. This Will Help Them Cook Quicker.

Heat your oven to 356f or 180c. Cook for 45 minutes to an hour.

The potatoes are ready when they are folk tender.

Step 2: Slice Into Each Potato, This Will Help Them Cool Before We Make the Salad.

Step 3: Once the Potatoes Have Cooled Down a Little, Slice Them Into 8th or Bite Size Pieces.

Place the sliced potatoes into a large mixing bowl.

In a small bowl add two table spoons of whole egg mayonnaise, followed by one table spoon of sour cream.

Mix together.

Step 4: Add a Cup of Fried Off and Diced Bacon to the Potatoes.

Then a cup of grated cheddar cheese.

Next add our mixture of mayonnaise and sour cream.

Season with salt and pepper.

Step 5: Mix It Through the Potatoes.

To add some colour, add ¼ of a cup of chopped chive.

I like to use scissors for chives, it creates less mess and you only use what you need.

Mix the chives into the salad.

Step 6: This Fully Loaded Potato Salad Is Ready to Be Served.

To finish it off, top with the remaining cheese, bacon and chives.