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Ingredients

4 pounds potatoes, peeled 15 slices bacon 1 (16 ounce) container reduced-fat sour cream 2 tablespoons mayonnaise 2 cups shredded Cheddar cheese 2 tablespoons dried chives 1 teaspoon salt 1 teaspoon ground black pepper

Nutrition Info

322.1 calories carbohydrate: 28.6 g cholesterol: 47.9 mg fat: 17.5 g fiber: 3.4 g protein: 13.2 g saturatedFat: 8.7 g servingSize: - sodium: 613.9 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

12 servings

This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!