• Cooking Time:
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  • 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.

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