Baked Potato Salad

The potatoes in this potato salad are not baked. The name comes from all the goodies you would load on a baked stuffed potato. Any time this is made, Blake goes nuts. He will literally eat the whole bowl by himself if I left him alone in the kitchen for 30 minutes. In the event he hasn't scarfed it all down; he brings the leftovers home because he swears it's good for breakfast too!

INGREDIENTS

• 5 lb. Bag of Red Potatoes
• 1 pint sour cream (you can add more if you like)
• 1-2 cups mayonnaise (not salad dressing!)
• 2 cups grated cheddar cheese
• 1 lb. Bacon, cooked and crumbled
• 1 bunch green onions chopped
• Salt and pepper to taste

DIRECTIONS

• 1
  Boil scrubbed and unpeeled whole red potatoes until you can run a knife through them easily. Immediately pour off hot water and cover with cold water (several times as needed) to cool quickly.
  
  

  
• 2
  In a large bowl, dump half of the sour cream and mayonnaise, cheese, bacon, green onions and salt and pepper. Mix thoroughly.
  
  

  
• 3
  Once you can handle the potatoes, chop into 3/4” pieces. If any of the skins come off, throw them into the bowl, too. Mix well.
• 4
  Add the remaining sour cream and mayonnaise until you reach a creamy consistency. Taste and add additional salt and pepper if necessary.
• 5
  **The above measurements are approximate. I add until it “looks right”. The rule of thumb is to make sure the potato salad is creamy, so add the sour cream/mayonnaise until you’re satisfied.