YT Recipe

My Famous Loaded Baked Potato Salad Recipe FINALLY REVEALED

My Famous Loaded Baked Potato Salad Recipe FINALLY REVEALED is a easy American recipe that serves 8. 566 calories per serving. Recipe by Meat Church BBQ on YouTube.

Prep: 2 hrs 15 min | Cook: 1 hr 30 min | Total: 4 hrs 15 min

Cost: $10.00 total, $1.25 per serving

Ingredients

  • 3 lb Russet Potatoes (scrubbed, washed; skins mostly removed)
  • 12 oz Bacon (cut into strips or left whole and crumbled after cooking)
  • 2 cup Sour Cream (full‑fat for best creaminess)
  • 0.5 cup Mayonnaise (Dukes brand preferred but any mayo works)
  • 2 tbsp Dry Mustard (adds a subtle tang)
  • 2 tbsp Chives (finely diced; reserve some for garnish)
  • 1 tsp Blanco Seasoning (salt‑and‑pepper replacer; adjust to taste)
  • 0.5 cup Sharp Cheddar Cheese (shredded; optional topping)
  • 1 tbsp Olive Oil (for coating potatoes before roasting)
  • 1 tsp Barbecue Seasoning (sprinkled on bacon for extra flavor; optional)

Instructions

  1. Scrub and Wash Potatoes

    Rinse 3 lb of russet potatoes under cold water and scrub the skins clean.

    Time: PT5M

  2. Preheat Grill

    Preheat the Trigger Woodidge grill to 450°F (232°C).

    Time: PT15M

    Temperature: 450°F

  3. Season and Roast Potatoes

    Toss the potatoes with 1 tbsp olive oil, optional salt, and pepper. Place directly on the grill rack and roast for about 1 hour, turning once halfway, until tender when pierced with a fork.

    Time: PT1H

    Temperature: 450°F

  4. Prepare Bacon

    Line a sheet tray with parchment paper, lay the 12 oz bacon strips in a single layer, and sprinkle with 1 tsp barbecue seasoning.

    Time: PT5M

  5. Cook Bacon

    About 30 minutes before the potatoes are done, place the tray on the grill and cook the bacon for 30 minutes, or until crisp.

    Time: PT30M

    Temperature: 450°F

  6. Make Dressing

    In a mixing bowl combine 2 cup sour cream, 0.5 cup mayonnaise, 2 tbsp dry mustard, 2 tbsp diced chives, and 1 tsp Blanco seasoning. Mix until smooth.

    Time: PT5M

  7. Cool Potatoes

    Remove the roasted potatoes from the grill, let them cool slightly, then transfer to a shallow container and refrigerate for 2 hours until firm.

    Time: PT2H

  8. Peel and Cube Potatoes

    Using a peeler (or a knife), remove most of the skin, then cut the potatoes into bite‑size cubes.

    Time: PT10M

  9. Crumble Bacon

    Transfer the cooked bacon to a cutting board and chop or crumble into bite‑size pieces.

    Time: PT5M

  10. Combine Salad

    In a large bowl, gently toss the cubed potatoes, bacon pieces, and dressing together. Fold in shredded cheddar and extra chives.

    Time: PT5M

  11. Final Seasoning and Garnish

    Taste the salad and sprinkle additional Blanco seasoning if needed. Top with remaining bacon, cheddar, and chives for a loaded‑potato look.

    Time: PT5M

Nutrition Facts

Calories
566
Protein
32 g
Carbohydrates
40 g
Fat
22 g
Fiber
3 g

Dietary info: Gluten‑free (if BBQ seasoning is gluten‑free), Not vegan, Not vegetarian

Allergens: Dairy, Eggs, Pork

Last updated: April 6, 2026

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My Famous Loaded Baked Potato Salad Recipe FINALLY REVEALED

Recipe by Meat Church BBQ

A creamy, bacon‑laden loaded baked potato salad that’s perfect for summer barbecues. Made with roasted russet potatoes, crisp bacon, sour cream, mayo, and a touch of chives and cheddar, this side dish is smoky, tangy, and irresistibly hearty.

EasyAmericanServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
35m
Prep
3h 50m
Cook
32m
Cleanup
4h 57m
Total

Cost Breakdown

$10.00
Total cost
$1.25
Per serving

Critical Success Points

  • • Roast potatoes until tender but still firm enough to hold shape
  • • Cool potatoes completely before cubing to prevent mushiness
  • • Crisp the bacon without burning
  • • Mix dressing thoroughly before adding to potatoes
  • • Garnish with extra bacon and chives for authentic loaded‑potato appearance

Safety Warnings

  • • Handle the hot grill and hot potatoes with heat‑proof gloves.
  • • Cook bacon to an internal temperature of 165°F (74°C) to ensure safety.
  • • Wash hands thoroughly after handling raw bacon.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Loaded Baked Potato Salad in American barbecue cuisine?

A

Loaded baked potato salad evolved from classic American potato salads but incorporates the flavors of a loaded baked potato—bacon, cheese, and chives—making it a hearty side for summer barbecues. It reflects the American love of indulgent, comfort‑food side dishes that pair perfectly with smoked meats.

cultural
Q

What are the traditional regional variations of loaded baked potato salad in the United States?

A

In the Midwest, the salad often includes dill pickles and a mustard‑based dressing, while Southern versions may add boiled eggs and use a sweeter BBQ‑spiced bacon. The Meat Church BBQ version focuses on a sour‑cream base and smoky bacon for a richer texture.

cultural
Q

How is loaded baked potato salad traditionally served in American barbecue gatherings?

A

It is typically served chilled or at room temperature in a large serving bowl, garnished with extra crumbled bacon, shredded cheddar, and fresh chives to mimic the appearance of a loaded baked potato. It’s placed alongside smoked ribs, brisket, or pulled pork as a side.

cultural
Q

During which occasions or celebrations is loaded baked potato salad commonly enjoyed in American culture?

A

This salad is a staple at Fourth of July picnics, backyard summer barbecues, tailgate parties, and family reunions where grilled meats are the main attraction. Its portable nature also makes it popular for potlucks.

cultural
Q

What authentic traditional ingredients are essential for loaded baked potato salad versus acceptable substitutes?

A

The core ingredients are russet potatoes, crisp bacon, sour cream, mayonnaise, dry mustard, chives, and cheddar cheese. Substitutes can include red potatoes for a waxy texture, Greek yogurt for a lighter sour‑cream alternative, turkey bacon for a lower‑fat option, and green onions instead of chives.

cultural
Q

What other American barbecue dishes pair well with loaded baked potato salad?

A

It pairs beautifully with smoked brisket, pork ribs, pulled pork, grilled chicken, and classic sides like coleslaw, baked beans, and corn on the cob. The creamy, salty profile balances the smoky, sweet flavors of the meat.

cultural
Q

How has loaded baked potato salad evolved over time in American barbecue culture?

A

Originally a simple potato salad, it has become more decadent by adding bacon, cheese, and a sour‑cream‑heavy dressing. Modern versions, like the Meat Church BBQ recipe, incorporate smoked‑flavor techniques and specialty seasonings such as Blanco for added umami.

cultural
Q

What are the most common mistakes to avoid when making loaded baked potato salad?

A

Common errors include not cooling the potatoes enough before cubing (which leads to mush), over‑mixing the salad (breaking the potatoes), using a watery dressing, and under‑cooking the bacon. Follow the cooling step and handle the potatoes gently for best results.

technical
Q

Why does this loaded baked potato salad recipe use sour cream instead of a purely mayonnaise‑based dressing?

A

Sour cream adds a tangy richness that balances the salty bacon and cheese, while also giving the salad a lighter mouthfeel than a full‑fat mayo. The combination of sour cream and mayo creates a creamy texture without being overly heavy.

technical
Q

What does the YouTube channel Meat Church BBQ specialize in?

A

Meat Church BBQ focuses on practical, outdoor‑cooking tutorials centered around smoking, grilling, and barbecue techniques. The channel emphasizes flavorful, crowd‑pleasing side dishes and meats that can be prepared with accessible equipment.

channel
Q

How does the YouTube channel Meat Church BBQ's approach to American barbecue cooking differ from other barbecue channels?

A

Meat Church BBQ blends straightforward, step‑by‑step instruction with a focus on affordable equipment like the Trigger Woodidge grill. The host often adds personal twists—like the sour‑cream‑based loaded baked potato salad—making classic dishes more indulgent while keeping the process simple for home cooks.

channel
More like this:American RecipesSide Dish RecipesMore by Meat Church BBQ

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