Loaded Baked Potato Salad - cooking recipe

Ingredients

3 lbs russet potatoes
8 slices bacon, cooked and chopped
1/3 cup sour cream
1/3 cup mayonnaise
1/2 cup buttermilk
4 scallions, thinly sliced
2 cups broccoli, cooked and chopped
8 ounces cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper

Preparation

Preheat oven to 350\u00b0F.
Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45-50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you're making the salad.
Cut the potatoes into 1\" to 1-1/2\" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor.