Baked Potato Salad

Yum.  This is seriously my new favorite way to eat potatoes.  It's not quite potato salad in the sense it's not cold (refrigerated) I would warm it up just a titch when having left overs.

• 4 potatoes (I used yukon gold) 
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chives chopped
• 6 slices bacon 
• 1/2 cup shredded cheese
• salt & pepper to taste 

Mix the sour cream, mayonnaise, 3/4 of the chives and cheese- and set into the fridge.
Peel, cube and boil the potatoes- about 15 minutes.  Keep an eye on them- should be cooked but not as much as you would for mashed potatoes.   While they are boiling cook the bacon- drain on a paper towel and crumble 4 slices into the mix. Crumble the remaining two slices and set aside with the chives.

Drain potatoes, and let them cool.  Once cool gently mix in the sauce, top with the remaining chives and bacon crumbles.

Enjoy!