A potato salad with no eggs or mustard . . . but it has bacon!  This recipe came to us through a marriage.  We inherited a beautiful new family member that caters weddings, and she shared one of her crowd favorites.  It is like a twice baked potato as a casserole.  Yum!  If you want a more traditional version, check out Nana’s Southern Potato Salad with mustard and relish.

Ingredients

• 4 large baked potatoes
• 1 pound Cheddar cheese, grated
• 1 bunch green onions, chopped
• 8 slices bacon, chopped and sautéed until crisp
• ½ cup mayonnaise
• ½ cup sour cream
• salt and pepper to taste

Instructions

• Peel and cut potatoes into 1-inch pieces.
• Boil in salted (about 2 to 3 tablespoons) water until soft. Drain and let potatoes cool completely. Cooling will help to keep potatoes from crumbling when stirred.
• Add all other ingredients to cooled potatoes carefully mixing.
• Place in a 9×13 greased pan.
• Pace in a 350-degree Fahrenheit oven until warmed through and cheese is a melted.