8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
Wash & cut potatoes into bite sized pieces. Cover with water and boil until fork tender, about 20-25 minutes.
Drain and cool potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives and cheese.
Top with extra shredded cheese and bacon and serve.