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Savory Loaded Twice-Baked Potato Salad Recipe with Bacon and Cheddar Made Easy

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A comforting and crowd-pleasing twice-baked potato salad with crispy bacon, sharp cheddar, and a creamy, tangy base. Perfect for parties or weeknight dinners.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 6–8 slices thick-cut bacon
  • 1 ½ cups shredded sharp cheddar cheese (about 170 grams)
  • ½ cup sour cream (120 ml)
  • ¼ cup mayonnaise (60 ml)
  • 4–5 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, melted (28 grams)
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes. Pierce each potato a few times with a fork to allow steam to escape during baking.
  3. Place the potatoes directly on the center rack or on a baking sheet. Bake for 45-55 minutes until the skins are crispy and the insides are easily pierced with a fork.
  4. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy (about 6-8 minutes). Drain on paper towels, then crumble into bite-sized pieces.
  5. Remove the potatoes from the oven and let them cool slightly. When cool enough to handle but still warm, slice them in half lengthwise.
  6. Carefully scoop out the potato flesh into a large mixing bowl, leaving a thin layer of potato inside the skins to keep their shape.
  7. Mash the potato flesh with a fork or masher until mostly smooth but still a bit fluffy.
  8. Add sour cream, mayonnaise, melted butter, garlic powder, salt, and pepper. Stir well to combine into a creamy, flavorful mixture.
  9. Fold in the shredded cheddar cheese (reserve a bit for topping), crumbled bacon, and sliced green onions. Mix gently so everything is evenly distributed.
  10. Spoon the potato mixture back into the potato skins, mounding generously.
  11. Sprinkle the reserved cheddar cheese on top.
  12. Bake again at 375°F (190°C) for 15-20 minutes until the tops are golden and the cheese is melted and slightly bubbly.
  13. Remove from oven and sprinkle fresh parsley on top if desired. Let cool for 5 minutes before serving.

Notes

Do not overbake the potatoes the first time to keep them firm for scooping. Keep some potato flesh inside the skins to help hold the salad together. Cook bacon until crisp but not burnt. Stir gently to keep some potato chunks for texture. Let the salad rest a few minutes after baking for flavors to meld. If potatoes cool too much before second bake, microwave for 30 seconds to warm. For extra flair, sprinkle smoked paprika or hot sauce on top. Use turkey bacon or vegetarian substitutes as desired.

Nutrition

Keywords: twice-baked potato salad, loaded potato salad, bacon potato salad, cheddar potato salad, party side dish, comfort food, easy potato salad

Find it online: https://leilameals.com/savory-loaded-twice-baked-potato-salad-recipe-with-bacon-and-cheddar-made-easy/