Loaded Baked Idaho® Potato Salad

"This salad involves everything you would put on a loaded baked potato-sour cream, bacon, cheddar, chives, onion, butter-in a refreshing presentation. Potatoes are great vehicles for flavor, whether they're hot or cold!" - Kenny Bowers


  • 4 pounds Idaho® potatoes, peeled
  • 1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
  • 4 ounces unsalted butter, softened
  • 1/2 cup chopped green onions
  • 2 cups grated or shredded cheddar cheese
  • 1 1/2 cups sour cream (regular or low-fat)
  • 1 tablespoon black pepper
  • 1 teaspoon salt


  1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
  2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
  3. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
  4. Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
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Yield: 2 quarts

Kenny Bowers
Kenny’s Wood Fired Grill
Dallas, TX

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