Ingredients
- 2 pounds russet potatoes , about 6 medium-size
- 1 cup sour cream
- 1 cup mayonnaise
- 8 slices bacon , cooked and chopped
- 5 green onions , chopped
- 1 cup shredded cheddar cheese
- salt and freshly ground black pepper , to taste
Instructions
- Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
- Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
- At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
- Combine the sour cream and mayonnaise in a bowl and stir well.
- Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well–you may not use it all) and gently stir to coat.
- Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
- Check out these other BBQ Side Dishes!
Notes
Variations:
- Potatoes – I personally love using russet potatoes in this dish, but you could also substitute cooked red potatoes.
- Ranch Potato Salad – If you'd love a ranch flavor, stir some ranch seasoning (to taste) in the sauce before coating the potatoes.
