LOADED BAKED POTATO SALAD
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 medium baking potatoes (about 2 pounds)
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)
Combine sour cream and mayonnaise in small bowl. Chop bacon and red onion; add to sour cream mixture. Stir in salt and black pepper; cover. Refrigerate until ready to serve.
Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick potatoes. Bake 50-60 minutes or until tender. Remove potatoes from oven; cool completely.
Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
— Laura Mitchell, Department of Communication