Loaded Baked Potato Salad

Loaded Baked Potato Salad

  • 1 packet Bacon & Cheddar Cheesespread Mix
  • 8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
  • 1 Tbls. salt (optional)
  • 2 cups (16 oz.) sour cream
  • 1/2 cup mayonnaise
  • 4 green onions/scallions, thinly sliced (about 1/3 cup)
  • 1/2 tsp. black pepper
  • 1 cup (4 oz.) shredded cheddar cheese


Mix together sour cream, mayonnaise, black pepper and Bacon & Cheddar Cheesespread Mix. Cover and refrigerate. Place potatoes in a large pot with enough water to cover, add salt to water and cook on high heat for 10 to 15 minutes, or until potatoes are fork tender. Drain well and allow potatoes to cool slightly. In a large bowl combine drained potatoes, Bacon & Cheddar Cheesespread mixture, green onions and shredded cheese. Toss until well mixed. Serve warm or cover and chill until ready to serve. Makes 6 to 8 servings.

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