Baked Potato Salad
Makes 4 servings
4 baking potatoes 12 ounces sour cream 3 chopped green
onions 4 strips of cooked bacon, chopped 2 cups of shredded
cheddar cheese salt pepper
Scrub four baking potatoes, pierce with fork and microwave
on high for 12 minutes or until done. When done, place in
large Ziploc bag and plunge into an ice bath until fully
cooled. Cut potatoes (with skin) into
1/2-inch cubes. In mixing bowl, combine potato cubes, sour
cream, green onion, bacon and shredded cheese. Season
with salt and pepper to taste. For added flavor, add
chopped fresh rosemary and chives. Store in refrigerator.
Serve chilled.
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