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.

Nutrition per serving