Loaded Baked Potato Salad
Ingredients
- 4 lb. Idaho potatoes, peeled
- 1 lb. bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
- 4 oz. unsalted butter, softened
- 1/2 C. chopped green onions
- 2 C. grated or shredded cheddar cheese
- 1 1/2 C. sour cream (regular or low-fat)
- 1 Tbs. black pepper
- 1 tsp. salt
Directions
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, and then chop into one-inch pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust the seasoning prior to serving. Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
