Baked Potato Salad

Ingredients

  • 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

    • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

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