Baked Potato Salad
10 white potatoes (about 3 pounds)
1 (16 oz.) carton light sour cream
1(12 oz.) package bacon, crisply fried and crumbled
4 green onions, chopped
8 oz. shredded Cheddar cheese
Salt and freshly ground black pepper to taste
Peel potatoes and cut into small chunks. Place in large pan. Cover with
water, bring to a boil and boil uncovered until tender, about 20
minutes. Drain and cool.
When potatoes are cool, stir in sour cream, bacon,
green onions, cheese, salt and pepper; cover and chill.