INGREDIENTS

2 lbs. russet potatoes (approximately 6 potatoes)

½ lb. bacon, crisply cooked and and crumbled

½ cup chopped scallions

1 cup grated sharp cheddar cheese

¾ cup sour cream

½ cup mayo

Salt and pepper to taste

INSTRUCTIONS 

Bake potatoes until fork tender (if not previously done). Allow potatoes to cool, and once cool enough to handle, cut into small pieces, and place into a large bowl. Add bacon, scallions, cheddar cheese, sour cream and mayo. Add salt and pepper to taste. Combine well. Chill several hours before serving.