Baked Potato Salad

Try this twist on loaded baked potatoes for your next lunch-time gathering or family supper.

Recipe by Kimme Hargrove

1½ pounds small new potatoes

½ pound bacon, cooked until crispy

1 cup shredded cheese (any kind)

1 cup sour cream

¼ cup mayonnaise

2 green onions, chopped

Salt and pepper, to taste

Cut potatoes (with skin on) into bite-size pieces. Add to a medium pot, cover with water, and bring to a boil over medium-high heat. Lower to simmer, and cook until soft, about 12 minutes. Drain, let cool, and set aside for later use.

In a large bowl, stir together crumbled cooked bacon, shredded cheese, sour cream, mayonnaise and green onions. Add cooled potatoes, and gently stir until combined. Add salt and pepper to taste.

Cool in fridge before serving.

Oxford, Mississippi | United States

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