Busters Recipes

Loaded Baked Potato Salad

4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat
reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

DIRECTIONS:

Cook whole potatoes in boiling, unsalted water until tender.
Refrigerate
until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining
ingredients
and thoroughly combine. Add some of the reserved bacon fat if
desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to
serving.