Ingredients
- Russet Potatoes, 5 lbs
- Mayonnaise, 1 cup
- Sour Cream, 1/2 cup
- Cooked Bacon, 1 cup crumbled
- Shredded Cheddar Cheese, 1 cup
- Green Onions, 1/2 cup chopped
- Salt, 1 teaspoon
- Black Pepper, 1/2 teaspoon
Instructions
- Step 1: Wash and scrub the potatoes. Boil them in salted water until tender, about 20-25 minutes. Let them cool slightly.
- Step 2: While the potatoes are cooling, cook the bacon until crispy. Crumble and set aside. Also, chop the green onions and shred the cheddar cheese.
- Step 3: Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can peel them if desired, or leave the skins on for added texture.
- Step 4: In a large bowl, combine the cut potatoes, mayonnaise, sour cream, crumbled bacon, shredded cheddar cheese, and chopped green onions.
- Step 5: Season with salt and pepper to taste. Gently mix all ingredients together until well combined.
- Step 6: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled, so reheating isn't recommended, but you can let it sit at room temperature briefly to soften if needed.
- Garnish with extra bacon and cheese just before serving for a more visually appealing and flavorful presentation.
- Leaving the potato skins on adds a rustic texture and boosts the nutritional value of this loaded salad!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American