Preheat oven to 400. Pierce potatoes with fork, brush with oil. Bake one hour or until tender. Let cool, then cut into bite sized pieces.
Cook bacon in skillet until crisp, drain.
In a large bowl, combine butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.
Originally Submitted
5/24/2011
0 Out of 5 from
0 reviews
You can add this Loaded Baked Potato Salad recipe to your own private DesktopCookbook.