Arkansas Educational Television Network

Loaded Baked Potato Salad

4 lb. baking potatoes
1 lb. bacon, diced, cooked and drained
2 cups grated cheese
1� cups sour cream
� stick butter, softened
� cup red onion, finely chopped
� 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.