Easy Baked Potato Salad
For added flavor, add chopped fresh rosemary and chives.
4 baking potatoes
12 ounces sour cream
3 chopped green onions
4 strips cooked bacon, chopped
2 cups shredded cheddar cheese
Salt and pepper to taste
- Scrub four baking potatoes, pierce with fork and microwave on high for 12 minutes or until done. When done, place in large Ziploc bag and plunge into an ice bath until fully cooled.
- Cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste.
- Store in refrigerator. Serve chilled.