Scale

2 lbs russet potatoes, peeled and cubed

6 slices bacon, cooked and crumbled

1 cup shredded cheddar cheese

½ cup sour cream

½ cup mayonnaise

4 green onions, sliced

Salt and pepper to taste

Optional: chopped chives for garnish

Boil Potatoes: Cook cubed potatoes in salted water until fork-tender (about 10–12 minutes). Drain and cool completely.

Prepare Dressing: In a large bowl, mix sour cream, mayonnaise, salt, and pepper.

Mix It Up: Add cooled potatoes, crumbled bacon, cheddar cheese, and green onions. Toss gently to combine.

Chill & Serve: Refrigerate for at least 1 hour. Top with extra bacon, cheese, and green onions before serving.