Baked Potato Salad

I’ve made a version of this, but mine does include some chopped green onion, and it’s called cheesy potatoes. If you ask me, it’s not important what you call the dish, as much as it’s important that it’s extremely tasty and worth making!

Baked Potato Salad

From the Natty Flat Smokehouse, as listed in Texas Back Road Restaurant Recipes, by Anita Musgrove, 2016

2 pounds russet potatoes (about 6 medium potatoes)

1/2 cup mayonnaise

3/4 cup sour cream

1/2 cup butter, softened

2 tablespoons salt

2 tablespoons black pepper

1 cup bacon crumbles, divided

1 cup shredded Cheddar cheese, divided

Wrap potatoes in foil and bake 1 to 1 1/2 hours at 350°. Cool. Peel baked potatoes and mash. In a large bowl, make dressing by combining mayo, sour cream, butter, salt, and black pepper. Stir half the bacon and half the cheese into potatoes. Pour dressing over top and stir to combine. Garnish Baked Potato Salad with remaining bacon and cheese immediately before serving.