Loaded Baked Potato Salad

Inside this local market is my secret weapon for getting "Grandma Food" on the table in a hurry. Grandma Food is a term coined by Aunt B. that denotes any food that can be attached to good memories. It can be any food group, just as long as it's not low-cal.

Everyday Harps deli is busy frying the best Tyson chicken you ever put in your mouth. Golden brown, crispy and picnic ready.

It would be a sin not to pair the fried chicken with Martha Harp's Secret Recipe Hot Rolls. Fluffy and the tops all shiny with a slather of butter!

In the deli, next to the coleslaw, mustard or mayo potato salads sets a big bowl of their own recipe Loaded Baked Potato Salad. If I stop for bread or milk, and I happen to walk past the deli counter, I can pick up a pint of this delicious side for dinner. It's great cold but it's just as good heated up in the oven and topped with a little more cheese. Great as a side with a steak or grilled chicken. We had dinner at our daughter's over the 4th and she had a very similar casserole that made me want the whole 9X13 dish. They would have seen me if I'd taken it off into a corner with a big spoon, so I was nice and just ate a serving (or two)! I know it's dangerous, that's why I'm sharing with you guys!

Loaded Baked Potato Salad
6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup shredded cheddar cheese
Thinly sliced green onions (optional)
Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick potatoes with a fork and bake 50-60 minutes or until tender. Remove potatoes from oven and cool completely.
Combine sour cream and mayonnaise in a small bowl. Chop bacon and red onion, add to sour cream mixture with the shredded cheddar. Stir in salt and pepper then cover and refrigerate.
Coarsely chop potatoes into 1/2-inch pieces. Place in a large bowl and fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onions and shredded cheddar cheese. Can be served hot or cold, simply reheat in buttered casserole and top with more cheese!