Baked Potatoe Potatoe Salad

This twist on an old standby is easy, delicious and a crowd pleaser! Everything you would find on your baked potatoe, all on your fork! The recipe below will make a crowd size bowl, about 30 servings. It can easily be cut in half, or even quartered for smaller portions.

You will need:

8 lbs. Potatoes, peeled and cut in large chunks

1 1/2 bunch Green Onions, diced

2 lb Bacon, fried crisp and crumbled

2 cups Sharp Cheddar Cheese, shredded

1 1/2 cup Mayonaise

1/1/2 cup Sour Cream

4 tbs Onion Powder or to taste

1 tbs Garlic Powder or to taste

1 tsp Black Pepper or to taste

1 tsp Salt or to taste

Boil potatoes until soft. Remove from heat, allow to sit in water 5 min. more. Drain well. While hot, stir in all other ingreadients except cheese. Your potatoes should almost be mashing themselves, but still retain some chunks. Refridgerate 2 hours then stir in cheese. Cover and refridgerate until ready to serve.

Tip*** This also makes a wonderful hot side dish! Instead of adding cheese after it has cooled, garnish with cheese while hot.