Bake potatoes in a 400-degree oven for about an hour until they're done in the middle. Test them by inserting a knife in the middle, when it slides in and out easily, the potatoes are done. If the center is still hard, cook them a little longer.
Remove the potatoes from the oven and allow to cool until you can handle them. Peel, remove and discard the skin. Dice the potatoes into bite sized pieces. The potatoes must be warm when we add the dressing, so they will absorb the flavors as they cool.
For the dressing:
Cook and chop bacon, slice green onions (green and white parts)
mix mayonnaise, sour cream and cheddar, add green onions, and lots of bacon. Season with salt and pepper, or FG's Steak Spice.
Mix the dressing with the potatoes and pour into a serving bowl. Refrigerate for 30-minutes so the potatoes can absorb the flavors. You may also serve this potato salad warm... It'll be fabulous!
* The absence of mustard in this recipe changes the context of potato salad and makes it taste like a baked potato... You're gonna love it!
4 pounds baking potatoes
1/2 cup mayonnaise
2 cups sour cream
2.5 cups shredded cheddar
10 green onions, sliced thin
2 cups cooked bacon, chopped
1/2 tablespoon kosher salt
1/2 tablespoon black pepper