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.