Loaded Baked Potato Salad

🧂 Ingredients

• 6 cups russet potatoes

  (cubed)
• 1 cup sour cream
• 1 cup mayonnaise
• ½ teaspoon each, salt & pepper

  (to taste, plus more to salt the potato water)
• 1 cup sharp cheddar cheese

  (shredded)
• ½ cup green onions

  (chopped, plus more for garnish if desired)
• 3 slices bacon

  (crisped and crumbled, or ¼ cup bacon bits)
• fresh ground black pepper

  (to taste, at time of serving)

Instructions

• 1 Place your cubed potatoes in a pot of salted water and bring them to a boil.
  Cook the potatoes until they are fork-tender, about 15 minutes. Drain and rinse
  under cold water until cooled slightly then set aside.
• 2 Once the potatoes are ready, combine the sour cream, mayonnaise, salt, and
  pepper in a large bowl. Mix in the sharp cheddar, green onions, and crumbled
  bacon, then gently stir in the potatoes.
• 3 Cover the bowl tightly with plastic wrap and refrigerate for at least an hour.
  Top with freshly ground black pepper when serving.

Nutrition Info