Loaded Baked Potato Salad

Loaded Baked Potato Salad 
From Rachael Ray
Contributed By Megan

Ingredients:
7 pounds baking potatoes
Extra-virgin olive oil, for brushing
2 pounds bacon, cut crosswise into 1-inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded

Directions:
1.Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.

2.In a skillet, cook the bacon until crisp, about 10 minutes. Drain.

3.In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature