Baked Potato Salad Recipe That’s Creamy, Cheesy & Crowd-Pleasing
This creamy baked potato salad recipe features baked russet potatoes tossed with sour cream, mayo, savory ground beef, cheddar cheese, and green onions. A hearty twist on the classic side dish.
Ingredients
- 2 pounds russet potatoes about 6 medium-size
- 1 cup sour cream
- 1 cup mayonnaise
- ½ pound ground beef cooked and seasoned
- 5 green onions chopped
- 1 cup shredded cheddar cheese
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
- Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
- You can peel all of them, or peel half and leave the skins on the others. Cut into small pieces.
- In a skillet, cook the ground beef until browned and fully cooked. Season with salt and pepper. Let cool slightly.
- In a bowl, combine sour cream and mayonnaise. Stir until smooth.
- Add the diced potatoes to a large mixing bowl. Season with salt and pepper.
- Add the creamy dressing and stir gently to coat.
- Fold in the cooked beef, green onions, and cheddar cheese. Stir gently.
- Reserve some toppings to sprinkle on before serving.
Notes
Variations:
Meat – You can substitute ground beef with thinly sliced steak or shredded roast beef for different textures.
Spice it up – Add smoked paprika or chili flakes to the beef for extra flavor.
Make-ahead – This salad tastes even better the next day after chilling.
Nutrition
Serving: 1cupCalories: 243kcalCarbohydrates: 25gProtein: 11gFat: 12gSaturated Fat: 4gTrans Fat: 0.02gCholesterol: 30mgSodium: 360mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!