6 medium baking potatoes
3/4 c. sour cream
8 slices cooked crisp bacon, chopped (1/2 c.)
1/2 red onion, chopped
1/2 c. celery, chopped
1/2 tsp. salt
1/4 tsp. ground pepper
sliced green onions (optional)
shredded Cheddar cheese (optional)
Bake potatoes in oven on 425 degrees for 50 to 60 minutes. Combine sour
cream and mayonnaise in a medium bowl. Add chopped bacon, onion and
celery; stir in salt and pepper. Refrigerate mixture while potatoes
are baking. Remove potatoes from oven; let cool completely.
Coarsely chop potatoes into 1/2-inch pieces. Combine sour cream and
mayonnaise mixture to potatoes. Cover and refrigerate for 4 to 6
hours or overnight. Garnish with sliced green onions and shredded
cheese, if desired. Makes 12 servings.
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