Loaded Baked Potato Salad
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Preheat oven to 425°F.
Scrub potatoes thoroughly and pat dry with paper towels.
Spray potatoes with vegetable oil and prick potatoes with fork.
Bake 50-60 minutes or until tender.
Meanwhile, combine sour cream and mayonnaise in small bowl.
Chop bacon, red onion and celery; add to sour cream mixture.
Stir in salt and black pepper; cover.
Refrigerate until ready to serve.
Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces.
Place in large bowl; fold in sour cream mixture. Cover with large Lid.
Refrigerate 4-6 hours or overnight.
Garnish with sliced green onions and cheddar cheese, if desired.