Loaded Baked Potato Salad

Loaded Baked Potato Salad

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4 pounds red or yellow potatoes, cut in cubes, boiled and cooled
2 cups sour cream
1 1/Ž2 cup mayonnaise
1 envelope Hidden Valley Ranch dressing mix
1/2 teaspoon freshly ground black pepper
1 pound bacon, cooked crisp and crumbled
2 cups shredded Cheddar cheese
4 to 6 green onions, thinly sliced

In a large bowl whisk together sour cream, mayonnaise, Ranch dressing mix, and black pepper. Mix in potatoes and remaining ingredients. Reserve 2 tablespoons each of the crumbled bacon, cheese, and green onions for garnish. Refrigerate for at least 2 hours before serving. Sprinkle the extra bacon, cheese, and onions on top right before serving.

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