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Creamy Loaded Twice-Baked Potato Salad No Mayo Recipe Easy and Best

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A creamy, no-mayo potato salad inspired by twice-baked potatoes, featuring a rich blend of cream cheese, sour cream, bacon, and sharp cheddar for a comforting and flavorful side dish.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices bacon
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tbsp Dijon mustard
  • 3 green onions, thinly sliced
  • 2 tbsp fresh chives, chopped
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Arrange the potatoes on a baking sheet and drizzle with olive oil, tossing to coat evenly. Sprinkle with a little salt and pepper. Roast for 45 minutes to 1 hour until the skins are crisp and a fork pierces easily. Check at 45 minutes to avoid overcooking.
  2. While potatoes roast, cook the bacon in a skillet over medium heat for 5-7 minutes until crispy. Drain on paper towels and crumble once cooled.
  3. Once potatoes are cool enough to handle, peel off the skins, leaving some skin for texture.
  4. Place peeled potatoes in a large bowl and mash with a fork or masher, leaving some small lumps for texture.
  5. In a separate bowl, combine cream cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth and creamy.
  6. Fold the creamy mixture into the mashed potatoes gently. Add shredded cheddar, crumbled bacon (reserve some for topping), chopped green onions, and chives. Mix until just combined.
  7. Transfer the potato salad back to the baking sheet or an oven-safe dish. Spread evenly and sprinkle remaining bacon and extra cheddar on top.
  8. Bake at 375°F (190°C) for 15 minutes to melt the cheese and bring flavors together.
  9. Remove from oven and let cool slightly before serving. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Notes

Softening the cream cheese before mixing helps achieve a smooth texture. Roasting potatoes with skin on adds flavor and texture. Fold gently to keep some potato chunks intact. Cook bacon until crispy to maintain crunch. The second bake melts cheese and blends flavors without drying out the salad. If salad is watery, chill in fridge for 30 minutes to firm up. For dairy-free version, substitute cream cheese and sour cream with coconut-based alternatives. This salad keeps well refrigerated for up to 3 days but does not freeze well.

Nutrition

Keywords: potato salad, no mayo, twice-baked potatoes, creamy potato salad, bacon, cheddar, sour cream, cream cheese, easy potato salad, BBQ side dish

Find it online: https://prismtaste.com/creamy-loaded-twice-baked-potato-salad-no-mayo-recipe-easy-and-best/