Baked Potato Salad

• Gluten free

• Meat

  • 6 slices Bacon, cooked and chopped

• Produce

  • 2 lbs Baking potatoes
  • 4 Green onions

• Condiments

  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Cheddar cheese
  • 3/4 cups Sour cream

Found on tastesbetterfromscratch.com

Description

Ingredients

• 2 lbs baking potatoes
• 3/4 cups sour cream
• 3/4 cup mayonnaise
• 6-8 slices bacon, cooked and chopped
• 4-5 green onions, chopped
• 1/2 cup shredded cheddar cheese
• salt and pepper, to taste

Directions

• Preheat the oven to 400 degrees F. Wash potatoes and poke a few holes in them with a fork or knife. Bake for about 50 minutes to 1 hour or until they are fork tender and cooked through. Remove from the oven and cool completely. At this point you can peel them, or peel half and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, half inch pieces. In a large bowl combine the sour cream and mayonnaise and stir well. Add the potatoes and toss to combine. Season with salt and pepper. Add the bacon, onion and cheese and fold the mixture gently to coat everything evenly. Refrigerate before serving. Garnish with extra bacon, cheese and onions, if desired.