Loaded Red Skin Potato Salad

1 bag red skin potatoes 
1 package (1lb) bacon, cooked and crumbled
1 2 cup package shredded yellow cheese (cheddar, Colby Jack…etc)
1 16 oz tub sour cream
1 cup mayonnaise or mayonaise substitute
1 medium onion, chopped
Fresh chives (one package if buying them in the grocery store)
Salt and Pepper to taste

Bake red skin potatoes in the oven at 400 degrees until just tender, cut up potatoes into large bowl. If not already cooked, cook the bacon in the oven on a separate cooking sheet as the potatoes cook. They take about the same time. 
Add all other ingredients, stir until well incorporated adding sour cream or mayonnaise to reach desired consistency. 
Add salt and pepper to taste. 

Variations: 
Substitute onion for 3 whole bunches green onions using the green part as well. 
Use pre-made real bacon bits/crumbles in place of cooking bacon. 

 

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