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This creamy Loaded Baked Potato Salad features off your favorite classic ‘loaded’ toppings, like crisp bacon, tangy cheddar, and flavorful green onions (even sour cream!), mixed right in. A hot oven staple gets a make over just in time for barbecuing season, and picnic tables all over.

Although the recipe makes enough for roughly 4-6 people, depending on serving size, the ingredients easily doubled to make enough for a larger party.

Mayonnaise and sour cream are whisked together until smooth. Use a large mixing bowl to avoid extra dishes you’ll have to wash later! Equal amounts of thinly sliced green onions and shredded cheddar are stirred into the mix next. Cover it, and refrigerate until plenty chilled and ready to use.

Loaded Baked Potato Salad Recipe
Tender potatoes are tossed in a cream mixture of mayo & sour cream, with all your favorite 'loaded' toppings mixed right in.


  • 4-5 large Russet potatoes
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup green onions thinly sliced
  • 6 strips of bacon cooked and crumbled
  • salt & pepper to taste


  1. In a small bowl, stir together the mayonnaise and sour cream until evenly combined.
  2. Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
  3. Let this sit in the fridge to chill while you prepare the potatoes.
  4. Wash, peel, and then cut potatoes into bite-sized pieces.
  5. Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don't over boil, or potatoes with mush and become loaded mashed potatoes.
  6. When potatoes are done, drain, and let cool.
  7. Put potatoes in a large bowl and combine with the sour cream mixture.
  8. Stir, or fold, in about 3/4 of the crumbled bacon.
  9. Top with remaining green onions and crumbled bacon.
  10. Serve chilled.
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