With tender potatoes, vegan bacon and cheddar, and a creamy, flavourful dressing, this loaded baked potato salad is the tastiest side for picnics and cookouts!
If you think regular potato salad is good, wait until you try this loaded baked potato salad! It’s got the creamy dressing you love in the original, with the added bonus of vegan cheese, smoky plant-based bacon, and crisp green onions. Hello, deliciousness! This is a side that will be the star of any picnic or backyard barbecue. (In fact, you might want to plan on making extra!)
What Makes This Loaded Baked Potato Salad a Hit
This is a potato salad worth getting excited about! Here’s what makes it such a crowd-pleaser:
- Everything you love about a baked potato, in salad form . If you love a baked potato (or Loaded Potato Skins and Loaded Potato Soup !), you will flip for this loaded baked potato salad. It has all of the classic elements of a baked potato with toppings, but in a form that’s ideal for serving a crowd and meal prep.
- Sneakily vegan . This is one of those recipes that you can serve to a group of mixed eaters and no one will complain! It tastes like “the real deal” and the dressing is every bit as rich and creamy as one made with traditional mayo.
- Perfect for any occasion . This salad works for any occasion, from a quick lunch at home to a potluck with friends. And if you bring it to a get-together, I promise everyone will be asking you for the recipe!
Notes on Ingredients
Here are some helpful tips and pointers for the ingredients you’ll need for this loaded baked potato salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The classic baked potato kind! Buy medium potatoes; if you buy larger ones, you’ll need fewer, but they’ll take longer to bake.
- Olive oil
- Salt and black pepper
- Vegan cheddar cheese – You can use another variety of vegan cheese, but cheddar adds that traditional loaded baked potato flavour.
- Vegan bacon – Any kind you like, store-bought or homemade. If you’re looking for a homemade recipe, try my Tofu Bacon , Vegan Bacon Crumbles , or Tempeh Bacon .
- Green onions – For a crisp, fresh texture and sharp flavour. You can swap in chives for a less assertive texture and flavour.
For the Dressing:
- Vegan mayonnaise – My Vegan Mayo is a reader favourite!
- Vegan sour cream – You can use my homemade Vegan Sour Cream or store-bought. Plain vegan yogurt also works.
- Apple cider vinegar – For a tangy flavour in the dressing.
- Dijon mustard
- Seasonings – Garlic powder, smoked paprika, salt, and black pepper.
How to Make Loaded Baked Potato Salad
The complete recipe is at the bottom of the post, but here’s a visual overview of the steps involved in making this loaded baked potato salad.
Bake the potatoes.
- Bake the potatoes . Prick the potatoes with a fork, rub them with olive oil, and place them in an oven preheated to 400°F. Bake for 45 minutes, or until crispy on the outside and tender on the inside.
- Cut the potatoes . Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can leave the skin on or take it off.
Make the dressing.
- Prepare the dressing . Whisk all the ingredients in a large bowl.
- Assemble the salad . Fold the potatoes into the dressing, then add the vegan cheddar, vegan bacon, green onions and optionally parsley.
- Chill and serve . Chill the salad for at least 1 hour, or preferably overnight. Garnish with additional green onions, vegan bacon, and cheese, then serve.
Tips and Variations
- Buy potatoes that are roughly the same size and shape . This ensures that they will cook evenly and all be done baking at the same time.
- Don’t overcook the potatoes . While I adore a baked potato that’s so tender it’s almost falling apart, you don’t want that for this potato salad recipe! The chunks of potatoes need to hold their shape, otherwise you’ll end up with a big bowl of mashed potatoes.
- Bake the potatoes in the air fryer . I love air fryer baked potatoes! They’re a great way to speed up the cooking process. Follow the same method described in my post for Air Fryer Baked Sweet Potatoes .
Serving Suggestions
I think this loaded baked potato salad is perfect as a side for a Grillable Veggie Burger or Chopped Cheese Sandwich . If you’re making it for a picnic, it’s great with other salads like Vegan Chickpea Tuna Salad and Rainbow Fruit Salad with Maple Lime Dressing .
How to Store Leftovers
Store leftovers in an airtight container and refrigerate for 3 to 4 days. I don’t recommend freezing this recipe, as it will be mushy after thawing.
More Side Salad Recipes
- Farro Salad
- Jennifer Aniston Salad
- Thai Quinoa Salad
- Tofu Egg Salad
Ingredients
- 6 medium Russet potatoes , scrubbed clean – about 42 oz, 1.2 kg
- 2 tablespoons olive oil , 30 ml
- Salt and black pepper , to taste
- 1 tablespoon lemon juice , 30g
For the Dressing:
- ¾ cup vegan mayonnaise , 180 g
- ¼ cup vegan sour cream or unsweetened plain vegan yogurt , 60 g
- ½ tablespoon lemon juice , 15g plus more if desired
- 1 tablespoon Dijon mustard , 15 g
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon smoked paprika , 1.5 g
- Salt and black pepper , to taste
Mixing it All Together
- 1 cup vegan cheddar cheese , shredded – 120 g
- ¾ cup vegan bacon , chopped – 90 g
- 4 green onions , chopped (plus extra for garnish)
- ¼ cup chopped fresh parsley , 15g
Instructions
- Preheat your oven to 400°F (200°C).
- Prick each potato a few times with a fork, rub with olive oil, and place them directly on the oven rack or on a baking sheet.
- Bake for 45 minutes, or until a fork easily pierces through the center.
- Let the potatoes cool until they are comfortable to handle, then peel (or leave skins on, if preferred) and chop into bite-sized pieces. Squeeze the 1 tablespoon lemon juice over them.
- In a large bowl, whisk together vegan mayonnaise, vegan sour cream or yogurt, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add the chopped, slightly warm potatoes to the dressing and gently fold to coat.
- Mix in the vegan cheddar cheese, vegan bacon, chopped green onions and chopped parsley.
- For best flavor, chill the potato salad for at least 1 hour (or up to overnight) before serving.
- Garnish with extra green onions, vegan bacon, and cheese shreds before serving.
Notes
Loaded Baked Potato Salad
Ingredients
- 6 medium Russet potatoes scrubbed clean – about 42 oz, 1.2 kg
- 2 tablespoons olive oil 30 ml
- Salt and black pepper to taste
- 1 tablespoon lemon juice 30g
For the Dressing:
- ¾ cup vegan mayonnaise 180 g
- ¼ cup vegan sour cream or unsweetened plain vegan yogurt 60 g
- ½ tablespoon lemon juice 15g plus more if desired
- 1 tablespoon Dijon mustard 15 g
- 1 teaspoon garlic powder 3 g
- ½ teaspoon smoked paprika 1.5 g
- Salt and black pepper to taste
Mixing it All Together
- 1 cup vegan cheddar cheese shredded – 120 g
- ¾ cup vegan bacon chopped – 90 g
- 4 green onions chopped (plus extra for garnish)
- ¼ cup chopped fresh parsley 15g
Instructions
- Preheat your oven to 400°F (200°C).
- Prick each potato a few times with a fork, rub with olive oil, and place them directly on the oven rack or on a baking sheet.
- Bake for 45 minutes, or until a fork easily pierces through the center.
- Let the potatoes cool until they are comfortable to handle, then peel (or leave skins on, if preferred) and chop into bite-sized pieces. Squeeze the 1 tablespoon lemon juice over them.
- In a large bowl, whisk together vegan mayonnaise, vegan sour cream or yogurt, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add the chopped, slightly warm potatoes to the dressing and gently fold to coat.
- Mix in the vegan cheddar cheese, vegan bacon, chopped green onions and chopped parsley.
- For best flavor, chill the potato salad for at least 1 hour (or up to overnight) before serving.
- Garnish with extra green onions, vegan bacon, and cheese shreds before serving.
Video
Notes
Nutrition
Loaded Baked Potato Salad https://jessicainthekitchen.com/loaded-baked-potato-salad/ May 7, 2025
When one form of chocolate just won’t do, make a batch of these double chocolate chunk cookies! A rich, chewy chocolate cookie dough is loaded with vegan chocolate chips and chopped dark chocolate.
These cookies are a chocolate lover’s dream come true! If you bite into a Chocolate Chip Cookie and think, “not enough chocolate,” double chocolate chunk cookies will satisfy your cravings. They’re bursting with chocolate in every single bite, but they’re also vegan and ridiculously easy to make. (Pro-tip: These cookies make amazing ice cream sandwiches with Chocolate Avocado Ice Cream for even more chocolate goodness!)
Why These Double Chocolate Chunk Cookies Should Go on Your Must-Make List
We all have that short-list of recipes we want to make SOON. You might want to put these cookies at the top!
- Irresistible flavour . If chocolate is your love language, take note! These cookies are packed with rich, deep chocolate flavour, with a cocoa-infused dough, chocolate chips, and chunks of dark chocolate.
- Simple ingredients . We keep it simple with this recipe! If you bake often, you’re likely to have a lot of the ingredients in your pantry already.
- Quick and easy . Cookies are some of the easiest desserts you can make! There’s nothing fussy or complicated about this double chocolate chunk cookie recipe.
Notes on Ingredients
Here’s what you’ll need to make these double chocolate chunk cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Or use a gluten-free flour blend.
- Unsweetened cocoa powder
- Baking soda
- Salt – In addition to the salt in the batter, you can sprinkle a little flaky sea salt over the tops of the cookies before baking if you’d like.
- Vegan butter – Store-bought or my homemade Vegan Butter .
- Light brown sugar – Using brown sugar helps make the cookies chewy in addition to sweetening them.
- Unsweetened applesauce – An affordable egg substitute to help bind everything and add moisture.
- Vanilla extract
- Chocolate – A combination of chocolate chips and chopped dark chocolate.
How to Make Double Chocolate Chunk Cookies
Here’s a quick look at how to make this recipe, step-by-step. You’ll find the full instructions in the recipe card below, but here’s a visual overview of the steps involved.
Mix the dry ingredients.
- Prepare . Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients . Whisk the flour, cocoa powder, baking soda, and salt in a bowl.
- Mix the wet ingredients. In another bowl, whisk the vegan butter, brown sugar, applesauce, and vanilla.
Combine wet and dry, then fold in chocolate.
- Finish the dough . Mix the dry ingredients into wet ingredients, then fold in the chocolate chips and chopped chocolate. Reserve 1 tablespoon of each for topping. Chill the dough for 15 minutes in the fridge.
- Form the cookies . Scoop 2-tablespoon dough balls and place them 2 inches apart on the baking sheet. Top with the reserved chocolate.
Bake.
- Bake . Place the pan in the oven and bake for 12-14 minutes, or until the cookies are set but soft in the middle.
- Cool . Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
- Sift the cocoa powder if needed . Sometimes cocoa powder can be quite lumpy! If you notice a lot of little clumps in yours, sift it into the mixing bowl.
- Chill the dough for at least 15 minutes . Chilling the dough helps it to firm up so it’s easier to shape and doesn’t spread in the oven.
- Don’t overbake . For a fabulous chewy texture, you want to bake the cookies until they’re firmer on the edges but still a bit soft in the centre.
Variations
As long as you keep the overall proportions of dough-to-mix-ins the same, there are a lot of options for making this recipe your own!
- Swap in white chocolate . Instead of using traditional chocolate chips, try swapping in white chocolate chips for a little extra creaminess. (If you love white chocolate, you’ll also love my White Chocolate Macadamia Nut Cookies !)
- Add cinnamon . I love adding a pinch or two of cinnamon to these chocolate cookies for Mexican hot chocolate vibes. (Add a pinch of cayenne too if you’re daring!)
- Give them some crunch . Swap some of the chocolate for chopped hazelnuts, walnuts, or pecans.
How to Store
- Room temperature : Store these double chocolate chunk cookies in an airtight container for up to 4 days.
- Freeze the dough : Portion the dough on a parchment-lined baking sheet, but instead of popping them in the oven, place them in your freezer. Once the dough is frozen through, place it in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time.
- Freeze the cookies : Place the cookies in an airtight container or freezer bag and freeze up to 3 months. Warm in the microwave or thaw at room temperature before serving.
More Vegan Cookies
- Brownie Cookies
- Peanut Butter Cookies
- Kitchen Sink Cookies
- Chai Sugar Cookies
- Gingersnap Molasses Cookies
Ingredients
- 1 cup all-purpose flour , 125 g
- ½ cup unsweetened cocoa powder , 40 g
- ½ teaspoon baking soda , 3 g
- ¼ teaspoon salt , 1 g
- ½ cup vegan butter , melted – 115 g
- ¾ cup light brown sugar , 150 g
- ¼ cup unsweetened applesauce , 60 g
- 1 teaspoon vanilla extract , 5 g
- ½ cup vegan chocolate chips , 90 g
- ⅓ cup vegan dark chocolate , chopped – 50 g
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk the melted vegan butter, light brown sugar, applesauce, and vanilla extract until well combined and creamy.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in vegan chocolate chips and chopped chocolate evenly throughout the dough. Reserve 1 tablespoon of each for the topping.
- Refrigerate the dough for 15 minutes before shaping.
- Scoop dough (about 2 tablespoons each) and roll into balls.
- Place them about 2 inches apart on the baking sheet.
- Top the cookie balls with reserved chocolate chips and chopped chocolate.
- Bake for 12-14 minutes. Cookies should look set but still be soft in the middle.
- Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely. They will still be soft while warm.
Notes
- Room temperature : Store the cookies in an airtight container for up to 4 days.
- Freeze the dough : Portion the dough on a parchment-lined baking sheet, but instead of popping them in the oven, place them in your freezer. Once the dough is frozen through, place it in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time.
- Freeze the cookies : Place the cookies in an airtight container or freezer bag and freeze up to 3 months. Warm in the microwave or thaw at room temperature before serving.
