Cullen's Baked Potato Salad
4 baking potatoes
12 ounces sour cream
3 chopped green onions
4 strips cooked bacon, chopped
2 cups shredded cheddar cheese
salt
pepper
Scrub four baking potatoes, pierce with fork and microwave on high for 12
minutes or until done. When done, place in large Ziploc bag and plunge into an
ice bath until fully cooled. Cut potatoes (with skin) into 1/2-inch cubes. In
mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded
cheese. Season with salt and pepper to taste.
For added flavor, add chopped fresh rosemary and chives. Store in refrigerator.
Serve chilled