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Ingredients
4 Pounds Idaho potatoes, peeled
1 Pound bacon, crisply cooked, & chopped into 1/2� pieces, grease reserved
4 Ounces unsalted butter, softened
1/2 Cup chopped green onions
2 Cups grated or shredded cheddar cheese
1 1/2 Cups sour cream
1 Tablespoon black pepper
1 Teaspoon salt
Instructions
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1� pieces. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.