• 12servings
  • 20minutes
  • 322calories

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Ingredients Jump to Instructions ↓

  1. 4 pounds potatoes, peeled

  2. 15 slices bacon

  3. 1 (16 ounce) container reduced-fat sour cream

  4. 2 tablespoons mayonnaise

  5. 2 cups shredded Cheddar cheese

  6. 2 tablespoons dried chives

  7. 1 teaspoon salt

  8. 1 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.

  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.

  3. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.


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