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Loaded Baked Potato Salad

A creamy, savory delight that combines the classic flavors of baked potatoes with the satisfying crunch of a salad, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 large large baked potatoes
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese Plus extra for topping
  • 1/2 cup cooked chicken pieces, crumbled (Halal-friendly)
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and prick each one with a fork several times. Bake for about 45-60 minutes until tender.
  2. Once cooled, cut the potatoes in half and scoop out the insides into a mixing bowl, leaving some flesh on the skin for structure.
Making the Filling
  1. Add sour cream, mayonnaise, shredded cheddar cheese, and crumbled chicken into the bowl. Season with salt and pepper, and fold the mixture until well combined.
Assembly
  1. Spoon the mixture back into the potato skins, mounding it up for a loaded appearance.
  2. Top with extra shredded cheese, green onions, or additional chicken.
Final Baking
  1. For a melty top, return the stuffed potatoes to the oven for another 15-20 minutes at 350°F (175°C).
Serving
  1. Serve your Loaded Baked Potato Salad warm or at room temperature.

Notes

Consider substitutions for the chicken with grilled vegetables for a vegetarian version. Avoid overmixing for texture.