From: Chef Kenny Bowers, Kenny's Wood Fired Grill, Dallas, TX. Yield: 2 quarts.
4 lb. Idaho® potatoes, peeled
1 lb. bacon, crisply cooked, chopped into ½" pieces (fat reserved, if desired)
4 oz. unsalted butter, softened
½ cup chopped green onions
2 cups grated or shredded Cheddar cheese
1½ cups sour cream (regular or low-fat)
1 Tbsp. black pepper
1 tsp. salt
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1" pieces. Transfer potatoes to a large bowl, along with remaining ingredients. Thoroughly combine. Add some of the reserved bacon fat, if desired.
Chill at least 2 hours before serving. Adjust seasonings prior to serving.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.