I woke up this morning and the house still smelled like bacon from last night. Mmmm! The potato salad turned out pretty well, so I thought I would share the recipe I used. It makes 2 quarts though (!!!!!) so be sure to halve the recipe if it is not for a big party/gathering. I got it from The Idaho Potato Commission which has lots of other great potato ideas too.
4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.