Categories: Sides
Ingredients
- 4 large Russet potatoes
- 1/4 cup mayo
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- ⅛ tsp celery seed
- 1 tbsp chopped parsley
- 1/2 cup green onion tops
- 6 strips cooked and crispy chopped bacon
- 2 tsp black pepper
- 1 tsp kosher salt
Directions
- Add mayo and sour cream into a medium bowl and mix well. Once the two are well mixed, add in ¼ cup cheddar cheese, ¼ cup green onion tops, black pepper, celery seed, parsley, and salt. Mix well and then place in the refrigerator.
- Cut and cube your baking potatoes. I like to peel 3 and leave one with the peel on for added flavor. Add cubed potatoes to a large pot and cover with water. Bring to a boil and boil for 20 minutes until soft, but not too soft.
- Drain potatoes and lightly mash, leaving chunky. Add in the prepared mixture with the remaining cheese. Top with green onion tops and chopped bacon bits. Serve immediately.