Baked Potato Salad
3 lbs potatoes, washed but not peeled
2 Tbsp butter, melted
2 Tbsp olive oil
3/4 Tbsp salt
16 oz sour cream
3/4 cup Greek yogurt
2 cups cheddar cheese, shredded
6 oz bacon, cooked and crumbled
5 green onions, sliced (dark green parts only)
1/2 tsp black pepper
Preheat oven to 400 degrees F. Cut potatoes into 1/2 inch cubes. In large mixing bowl, toss together potatoes, melted butter, olive oil, and salt. Spread potatoes in single layer on baking sheet or shallow pan. Roast in 400 degree F oven for 45-55 minutes, stirring at 30 minutes and every 10 minutes after that. Remove from oven and let cool.
In large bowl, combine sour cream, yogurt, cheddar cheese, bacon, green onions, and pepper. Add cooled potatoes and toss to coat. Refrigerate at least one hour to allow flavors to blend.