Loaded Baked Potato Salad
4 lb. Idaho russet potatoes, peeled
1 lb. bacon, crisply cooked, and chopped into 1/2″ pieces (fat reserved, if desired)
4 oz. unsalted butter, softened
1/2 cup chopped green onions (white and green parts)
2 cups grated or shredded Cheddar cheese
1-1/2 cups sour cream
1 TB ground black pepper
1 tsp. salt
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled,
then chop into 1″ 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.
Makes: 2 quarts.