Cook with Mitch: Loaded Baked Potato Salad

For some reason, I would have thought that "loaded" anything was more than just adding bacon and cheese to it.

Who knew?

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Pot

Colander

Cutting board with sharp knife

Mixing bowl with mixing spoon

Wash and cut the potatoes into bite-sized pieces.

Add to pot and cover with water and boil until fork tender, about 20-25 mins.

Using the colander, drain and cool the potatoes.

Once they’re cool, mix the mayo and sour cream.

Add the onions, chives, and cheese. Salt and pepper to taste.

Top with extra shredded cheese and bacon and serve.

Comments and suggestions are ALWAYS welcome.

Cook with Mitch