Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients:
4 large Russet 

1 cup mayonnaise

½ stick of butter

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup freshly chopped green onions

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled I use the already cooked and crumbled found on the salad section of your store.

1 tsp black pepper, and salt to taste
Serves 6 (just double if fixing for a large group)

Directions:
In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the green onions, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge while preparing the potatoes. Meanwhile, wash and cube your potatoes in to bite size pieces. Put in your bean pot. Place the lid on and cook in the microwave for 8 minutes. Remove from microwave and take lid off. Check for doneness, you want them tender but not to soft though. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.