Loaded Baked Potato Salad 5 pounds small unpeeled red potatoes, cubed 1 teaspoon salt 1/2 teaspoon pepper 8 hard-cooked eggs, chopped 1 pound sliced bacon, cooked and crumbled 2 cups (8 ounces) shredded cheddar cheese 1 sweet onion, chopped 3 dill pickles, chopped 1-1/2 cups (12 ounces) sour cream 1 cup mayonnaise 2 to 3 teaspoons prepared mustard Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings Lynnda Cloutier
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