Loaded Baked Potato Salad

1 (5lb) bag medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives to taste

1 1/2 cups Shredded Cheddar Cheese

Salt and Pepper to taste

1.Wash the potatoes and poke holes in them with a fork. Bake at 350′ degrees for about an hour or until fork tender.

2.Cool and cut potatoes into bite sized chunks. Leave the skins on, it taste better that way. Plus there are more nutrients left and it looks prettier.

3. Mix the mayonnaise and sour cream together in a bowl, add to the potatoes. Then add the onions, chives, bacon, cheese, salt and pepper to taste then, Mix well.

4. Top with extra Shredded Cheese, bacon, and chives. Serve