About the Recipe
Ingredients
1 1/2 lbs russet potatoes
2 tablespoons olive oil
10 pieces bacon, cooked and crumbled, reserving some for garnish if desired
1/2 cup mayo
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup green onion, chopped {optional)
salt and pepper to taste
Preparation
Preheat oven to 425 degrees F.
Pierce potatoes all over with a fork, then rub the outside of potatoes with olive oil and season generously with salt.
Bake the potatoes for 50-60 minutes, or until fork tender. Remove from oven.
When potatoes are cool enough to handle, chop them into bite-sized chunks. You can remove some of the skins before chopping if desired. Set the chopped potatoes aside and let cool completely.
In the meantime, in a large bowl, mix the mayo, sour cream, cheese, crumbled bacon, and salt and pepper to taste.
Add cooled potatoes and gently stir until the potatoes are coated.
Top with the chopped green onion if desired. You can also garnish with extra bacon and cheese! Serve chilled and enjoy!