"The Works" Baked Potato Salad - cooking recipe

Ingredients

6 medium baking potatoes
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped
1/2 cup red onion, chopped
1/2 cup celery, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
thinly sliced green onions with top (optional)
shredded cheddar cheese (optional)

Preparation

Preheat oven to 425 degrees. Bake potatoes 50-60 minutes. Or you may bake them in microwave.
Meanwhile, combine sour cream and mayonnaise in bowl. Chop bacon, red onion and celery; add to sour cream mixture. Stir in salt and pepper; cover. Refrigerate until ready to serve.
Remove potatoes; cool completely. Coarsely chop potatoes into 1/2 inch pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onion and cheddar cheese, if desired.