Loaded Baked Potato Salad

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a Rachel Ray recipe that is SINFULLY delicious. This makes a LOT of potato salad, great for block parties or pot lucks. Enjoy.

Ingredients Nutrition


  1. Preheat oven to 400. Pierce potatoes with fork, brush with oil. Bake one hour or until tender. Let cool, then cut into bite sized pieces.
  2. Cook bacon in skillet until crisp, drain.
  3. In a large bowl, combine butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.
Most Helpful

I made this for a potluck and everyone loved it! The only thing I changed was that I did not put oil on the potatoes before baking.

Speck42 February 09, 2010

I just found this recipe in Rachael's most recent magazine and was checking here for it. I notice that Rachael's recipe calls for ONE POUND of cheese, rather than the one ounce listed in this recipe (could that be a typo?). I halved the recipe for my family of four, and I also plan to REHEAT the leftovers, as I think that would be mighty tasty, too! I left out the onions for this first go-round (as I have an onion-hating son), but will add them to the leftover version. As Rachael would say, "YumO!"

Debber July 18, 2009