Instructions:

The Works Baked Potato Salad

6 medium baking potatoes
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, cooked crisp and chopped
1/2 cup red onion, chopped
1/2 cup celery, chopped
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
Green onions with tops, thinly sliced
Shredded cheese

Preheat oven 425 degrees F.

Scrub potatoes and pat dry. Spray with vegetable oil and prick all over with fork. Bake for 50-60 minutes until tender.

Meanwhile, combine sour cream, mayonnaise, bacon, onion and celery. Stir in salt and pepper. Refrigerate until ready to use.

Remove potatoes and let cool. Coarsely chop potatoes into 1/2-inch pieces. Fold in sour cream mixture; refrigerate about 3 hours.

Garnish with green onions and shredded cheese.