Ingredients:
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: additional toppings (more bacon, cheese, and green onions)
Directions:
- Start by washing the potatoes and piercing them with a fork. Microwave on high for 10-12 minutes until tender, turning halfway through. Allow to cool, then peel and chop into bite-sized pieces.
- In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Gently fold in the chopped potatoes, cheddar cheese, crumbled bacon, and green onions until well coated.
- Transfer the salad to a serving dish and top with additional cheese, bacon, and green onions if desired.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 300 kcal per serving | Servings: 6 servings
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