8 medium Russet Russet Potatoes
1 quart sour cream
1 mayonnaise cup
1 cooked and crumbled package bacon
1 small onion, chopped Chives, and salt and pepper to taste
1 a half-cup crumbled cheddar cheese
Season with salt and pepper to taste.

Wash the potatoes and cut them into bite-sized pieces. Cover with water and cook for 20-25 minutes, or until fork tender. Cool the potatoes after draining them.

When they’re cold enough to handle, combine the mayo and sour cream. Combine the onions, chives, and cheese in a mixing bowl. Season with salt and pepper to taste. Serve with more shredded cheese and bacon.