Loaded Potato Salad

By Texaschef11

Ingredients

• 1 1/2 pounds redskin potatoes
• 4 slices turkey bacon, cooked crisp and crumbled*
• 3/4 cup low fat sour cream
• 3/4 cup 2% sharp cheddar cheese, shredded
• 4-6 green onions, sliced thin
• 1 tablespoon fresh chives, chopped
• black pepper to taste
• dash of cayenne pepper

Preparation

Step 1

Cover the potatoes with cold water and bring to a boil. Cook for about 20 minutes or until fork tender. Drain well and place on cutting board. When cool enough, but potatoes into bite-sized cubes.

Meanwhile, combine sour cream, green onions, chives, pepper, and cayenne in large bowl. Add bacon and cheese to mixture, stir gently.

Add cubed potatoes while still slightly warm. Mix very gently. Season with more salt and pepper to taste.

*Bacon Alert:
When making a large amount of bacon, there is no need to slave away over the skillet forever. Simple place a wire baking rack on a cookie sheet with sides (line the cookie sheet with foil if you want to make your life easier). Bake at 400 degrees for 15-18 minutes, until crisp. Voila!