Loaded Baked Potato Salad

• 4 lb. baking potatoes
• 1 lb. bacon, diced, cooked and drained
• 2 cups grated cheese
• 1½ cups sour cream
• ½ stick butter, softened
• ½ cup red onion, finely chopped
• ½ cup fresh chives, chopped
• Salt & pepper to taste

Scrub and bake potatoes in a 400-degree oven about one hour or until done.  Remove from oven and let cool.  Meanwhile, cook bacon and drain on paper towel.  In large bowl, cube potatoes and mix in remaining ingredients.  Stir gently as not to break up the potatoes.  Serve at room temperature or cold.  Great camping recipe as no mayonnaise to worry about spoiling.