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Loaded baked potato salad with crispy bacon, melted cheddar, green onions and sour cream drizzle on a rustic wooden table
Julia Monroe

Loaded Baked Potato Salad (Crack Style)

This Loaded Baked Potato Salad (Crack Style) is everything you love about a loaded baked potato—crispy bacon, sharp cheddar, tangy sour cream, and fresh chives—tossed with tender potatoes for a creamy, smoky, totally addictive side dish.
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Course: Side Dish
Cuisine: American
Calories: 421
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb baby potatoes or small red potatoes
  • 8 strips thick-cut bacon
  • 1 cup sour cream
  • 8 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup fresh chives, finely chopped
  • salt, to taste
  • black pepper, to taste
  • garlic powder, to taste
  • 1 tbsp milk (optional, to loosen after chilling)

Equipment

  • large pot or sheet pan (for cooking potatoes)
  • skillet for cooking bacon
  • mixing bowls
  • cutting board and knife
  • spatula or large spoon
  • airtight container for chilling and storage

Method
 

  1. Cook the potatoes until fork-tender (avoid overcooking). Let cool slightly, then cut into bite-size pieces.
  2. Cook bacon until crispy. Drain on paper towels and let it cool completely before adding to the salad.
  3. In a large bowl, mix the sour cream and softened cream cheese until smooth and creamy.
  4. Add potatoes, cheddar, and chives. Season with salt, black pepper, and garlic powder. Gently toss to coat.
  5. Chill for at least 2 hours so flavors meld. Taste and adjust seasoning (cold dulls flavor a bit).
  6. Right before serving, fold in (or top with) the crispy bacon and extra chives. If too thick after chilling, fold in 1 tablespoon milk.

Notes

Texture tips: Roast (or cook) potatoes until just tender so they don’t turn mushy. Let bacon cool completely before mixing so it stays crispy, or sprinkle it on right before serving.
Make-ahead: Chill at least 2 hours for best flavor. Reserve some bacon and chives for topping at serving time.
To loosen after chilling: Fold in 1 tablespoon milk if the salad thickens.
Variations: Swap cream cheese with equal Greek yogurt (less rich). Use turkey bacon or vegetarian bacon bits. Try smoked gouda, pepper jack, or green onions instead of chives. Optional flavor boosts: a pinch of smoked paprika, a dash of garlic powder, or jalapeños for heat.