Baked Potato Salad
- 1-1/2 pound Baking Potatoes
- 1/2 cups Mayonnaise
- 1/2 cups Sour Cream
- 1/2 cups Cheddar Cheese, Shredded
- 1 pound Bacon, cooked and crumbled
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 1/4 cups Chives Chopped, Plus Extra For Garnish
Adapted from tastykitchen.com
Preheat oven to 425 degrees. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.