Baked Potato Salad

Name: Baked Potato Salad
Total time: 535
Yield: 12
Ingredients: 4 pounds potatoes, peeled; 15 slices bacon; 1 (16 ounce) container reduced-fat sour cream; 2 cups shredded Cheddar cheese; 2 tablespoons mayonnaise; 2 tablespoons dried chives; 1 teaspoon salt; 1 teaspoon ground black pepper

Recipe by chefheather from allrecipes.com

Lunch 9 Hr. 55 Mins.

Ingredients

12 servings

•

4 pounds potatoes, peeled
•

15 slices bacon
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1 (16 ounce) container reduced-fat sour cream
•

2 cups shredded Cheddar cheese

•

2 tablespoons mayonnaise
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2 tablespoons dried chives
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1 teaspoon salt
•

1 teaspoon ground black pepper

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.