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Baked Potato Salad

4 large baking potatoes...bake, cool and cut into cubes (some with skin still on) Put into a large bowl.
In a smaller bowl, mix 1 cup sour cream, 1/2 cup melted butter. Then mix in 1/4 cup milk, 1/4 cup chives, 1/4 cup bacon bits, and 1/2 cup of shredded cheese.
Pour over potatoes and mix.
Place in a buttered 9'x12' casserole dish.
Bake at 350 degrees for 30 minutes. Then put more cheese, chives, bacon bits on top and bake for 15 more minutes until bubbly.
Serve hot.

This can be done up the night before then refrigerated before baking....

Just think of the variations: make a broccoli and cheese-y bake, or put diced red & green bell peppers and shredded carrot for a "confetti" look!
This was described to me as a twice-baked potato in a casserole.

Gwen C. Christie

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