Ingredients
8 Russet potatoes, medium
1 quart sour cream
1 mayonnaise cup
1 cooked and crumbled package bacon
1 small onion, chopped Chives, and salt and pepper to taste
1 a half-cup crumbled cheddar cheese
Season with salt and pepper to taste.

Making Loaded Baked Potato Salad
Wash the potatoes and chop them into bite-sized pieces. Cover with water and cook for 20-25 minutes, or until fork tender. Cool the potatoes after draining them. When they’re cold enough to handle, combine the mayo and sour cream. Combine the onions, chives, and cheese in a mixing bowl. Season with salt and pepper to taste. Serve with more shredded cheese and bacon.

More Cooking Hints for Baked Potato Salad
Allow the cider vinegar to soak into the heated potatoes for at least 15 minutes. The faster the vinegar absorbs, the warmer the potato. Don’t omit this step; it gives a nice flash of color to the salad.

You don’t want your entire house to smell like bacon? Instead, bake it in the oven. When the potatoes are done, add the bacon on a prepared baking sheet and bake at 400°F F for about 15 minutes, or until crisp.

Replace the chives with parsley. If you want to replicate the flavor of a steakhouse baked potato, add chives for the green onions.

Sour cream can be replaced with yogurt. In this recipe, I use natural sour cream, but if you want to save calories, replace nonfat Greek yogurt for the extra tang.