Loaded Baked Potato Salad

Loaded Baked Potato Salad
From Every Day with Rachael RayMay 2008
SERVES 20

7 pounds baking potatoes
2 pints sour cream
Extra-virgin olive oil, for brushing
Salt and pepper
2 pounds bacon, cut crosswise into 1-inch pieces
1 bunch scallions, thinly sliced
2 sticks (1/2 pound) butter, softened
1 pound cheddar cheese, shredded

DIRECTIONS1. Preheat the oven to 400°.
Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese.

Serve at room temperature.

**Note**
I use red potatoes and boil the potatoes.
With the bacon I cook in the oven