Loaded Bacon Cheddar Potato Salad
This loaded bacon cheddar potato salad takes everything you love about a baked potato and turns it into a rich, creamy, and completely irresistible side dish.
It’s packed with all the classics — tender potatoes, crispy bacon, sharp cheddar cheese, and a tangy ranch-sour cream dressing that ties everything together. Each bite is smoky, cheesy, and perfectly seasoned, making it one of those dishes that disappears quickly at any cookout, potluck, or holiday gathering.
What makes this salad special is its balance of textures: fluffy chunks of baked potato contrasted with crisp bacon, creamy dressing, and a sprinkle of fresh green onions for brightness. It’s hearty enough to stand on its own but versatile enough to pair beautifully with grilled meats, burgers, or barbecue. You can serve it chilled or slightly warm — it tastes amazing either way.
Ingredients for Loaded Bacon Cheddar Potato Salad
Russet potatoes – Their fluffy interior makes them perfect for this baked-style potato salad. You can leave the skin on for a rustic look or peel them for a smoother texture.
Sour cream – Forms the creamy base of the dressing, adding richness and tang.
Ranch seasoning mix – Brings instant flavor with herbs, spices, and that signature ranch tang.
Shredded sharp cheddar cheese – Melts slightly into the salad, adding cheesy depth and saltiness.
Bacon – Cooked until crisp, crumbled, and mixed throughout for smoky flavor in every bite.
Green onions – Add freshness and color to balance the richness of the dressing.
Salt and black pepper – Enhance and balance all the flavors.
Optional garnishes – A sprinkle of chopped chives or a dusting of paprika gives it that final touch of color and flavor.
How to Make Loaded Bacon Cheddar Potato Salad
STEP 1: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well, then pierce them several times with a fork. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until fork-tender. Let the potatoes cool completely before handling.
STEP 2: While the potatoes bake, cook the bacon until crispy — you can fry it in a skillet, bake it in the oven, or even use an air fryer. Once done, let it drain on paper towels, then crumble it into bite-sized pieces.
STEP 3: In a large mixing bowl, whisk together the sour cream and ranch seasoning mix until smooth. Taste and add salt and black pepper as needed. This will be your creamy dressing base.
STEP 4: Once the baked potatoes are cool, cut them into 1-inch chunks. You can leave the skin on for texture or peel it off if you prefer a smoother salad.
STEP 5: Add the potato chunks to the bowl with the dressing. Gently fold in the crumbled bacon, shredded cheddar cheese, and sliced green onions. Stir until everything is evenly coated, being careful not to mash the potatoes too much.
STEP 6: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors blend and the salad chill.
STEP 7: Before serving, give it a gentle stir and top with extra bacon bits, shredded cheese, chives, or a light sprinkle of paprika for presentation.
Can I Use a Different Type of Potato?
Yes! Russets give that baked potato feel, but Yukon Golds or red potatoes also work beautifully. They hold their shape better and have a buttery texture. If you use them, you can boil instead of bake — just be sure not to overcook so they don’t fall apart when mixing.
How Long Can I Store This Potato Salad?
This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container. It actually tastes even better the next day once the flavors have had time to meld. Just give it a quick stir before serving, and if it seems a little thick, you can stir in a tablespoon of sour cream or a splash of milk to loosen it up.
Can I Serve It Warm Instead of Cold?
Definitely! If you prefer the comfort of a warm loaded potato, skip the chilling step and serve it shortly after mixing. The cheese will melt slightly into the warm potatoes, creating a creamier, more indulgent texture that’s just as delicious as the chilled version.
Helpful Tips
- Let the potatoes cool completely before mixing — this keeps the salad creamy instead of gummy.
- Use thick-cut bacon for the best crunch and smoky flavor.
- Don’t overmix — fold gently so the potato chunks stay intact.
What to Serve with Loaded Bacon Cheddar Potato Salad
This salad pairs perfectly with grilled chicken, barbecue ribs, burgers, or steaks.
For summer cookouts, serve it alongside corn on the cob, coleslaw, or baked beans.
It’s also great for meal prep — pack it with grilled meat or sandwiches for a complete lunch.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days. Because of the sour cream base, it’s not ideal for freezing.
If you want to serve it warm again, microwave portions gently for 20–30 seconds and stir. Add a small spoonful of sour cream if it needs extra creaminess.
For make-ahead prep, keep the bacon separate until serving so it stays crisp. Fold it in just before eating for the best texture and flavor.
Loaded Bacon Cheddar Potato Salad
Ingredients
- Approximately 1½ cups of coarsely grated extra-sharp cheddar
- ½ cup finely chopped green onions
- Around 3 pounds roughly six medium-sized russet potatoes, baked and cooled
- 8 strips of bacon rendered crisp and broken into bits
- One 1-ounce packet of dry ranch-flavored seasoning
- Full-fat sour cream measuring 1 cup
- Kosher salt and freshly ground black pepper added according to preference
- Optional toppings: a sprinkle of smoked paprika or finely chopped fresh chives for garnish
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes thoroughly, pierce them with a fork, and place them directly on the oven rack. Bake for 45 to 60 minutes until they yield easily to a fork. Remove from the oven and allow to cool fully. Once cooled, chop into bite-sized cubes, leaving the skin on or peeling as preferred.
- While the potatoes are baking, cook the bacon in a skillet or oven until browned and crispy. Set aside on a paper towel-lined plate to drain, then crumble into pieces once cooled.
- In a mixing bowl large enough to hold all components, whisk the sour cream together with the ranch seasoning mix. Add salt and freshly cracked pepper according to taste.
- Add the cooled potato chunks into the bowl with the dressing. Gently incorporate the crumbled bacon, shredded cheese, and chopped green onions. Fold the mixture carefully to ensure the ingredients are evenly coated without mashing the potatoes.
- Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least one hour to allow the flavors to meld. Just before serving, garnish with additional bacon, cheese, or chives if desired.