Easy Baked Potato Salad

Ingredients

• 2 pounds red potatoes , scrubbed
• 0.75 thicks slice bacon , divided
• 1 cup shredded Cheddar cheese , divided
• 0.75 cups sour cream
• 0.25 cups mayonnaise
• 0.25 teaspoons salt , or to taste
• 0.25 teaspoons freshly ground black pepper , or to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Prick potatoes several times with a fork and transfer to a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.

3. 3

   Line a baking sheet with aluminum foil and lay bacon strips in a single layer. Transfer baking sheet to the oven while potatoes are baking, cooking bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.

4. 4

   Remove cooked potatoes from oven and set aside to cool.

5. 5

   Crumble cooled bacon and cut potatoes into bite-sized pieces. Peel the potatoes or leave the skins on, depending on your preference.

6. 6

   Combine most of the bacon, most of the Cheddar cheese, sour cream, and mayonnaise in a large bowl; season with salt and pepper. Stir to blend. Add diced potatoes and toss gently to coat with a spatula.

7. 7

   Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.