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 ...
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