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Loaded Baked Potato Salad



  1. Combine sour cream and mayonnaise in small bowl.
  2. Chop bacon and red onion; add to sour cream mixture.
  3. Stir in salt and black pepper; cover. Refrigerate until ready to serve.
  4. Heat oven to 425 degrees F.
  5. Scrub potatoes thoroughly and pat dry. Prick potatoes.
  6. Bake for 50-60 minutes or until tender.
  7. Remove potatoes from oven; cool completely.
  8. Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl; fold in sour cream mixture.
  9. Cover and refrigerate for 4-6 hours or overnight.


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