baked potato salad

Ingredients

• Servings: 12
• 4 pounds potatoes, peeled
• 15 slices bacon
• 1 (16 ounce) container reduced-fat sour cream
• 2 tablespoons mayonnaise
• 2 cups shredded cheddar cheese
• 2 tablespoons dried chives
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 8 hrs 50 mins


• place the potatoes into a large pot and cover with lightly salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain the potatoes, and allow to cool to room temperature. dice once cooled.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. allow to cool, and crumble the bacon into a large bowl.
• place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, cheddar cheese, chives, salt, and pepper. refrigerate overnight before serving.