Baked Potato Salad
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
2 tablespoons dried chopped chives, divided
8 strips bacon, cooked crisp and chopped, divided
Salt and freshly ground pepper to taste
4 large russet potatoes
Combine mayonnaise and sour cream together in a medium bowl; stir until blended. Mix in 1 tablespoon chives, the cheddar cheese, and about 3/4 of the bacon, reserving the rest of the bacon and chives for garnish. Cover and refrigerate for at least 30 minutes.
Peel potatoes and cube into 1/2-inch pieces. Cook the potatoes in salted water until fork tender; drain and cool slightly. Place potatoes in a large dish and combine with the dressing mixture. Add salt and freshly ground pepper to taste. Garnish with the remaining 1 tablespoon chives and remaining bacon. Serve warm or chilled.