Loaded Baked Potato Salad

• 5 pounds Russet Potatoes, Scrubbed
• 1 bunch Green Onions, Chopped
• 2 cloves Garlic, Finely Chopped
• 2 Tablespoons Fresh Parsley, Choppped
• 2 cups Shredded Cheddar Cheese
• 2 cups Sour Cream (light Is Fine)
• 1/2 cups Ranch Dressing (Light Works)
• 1/2 cups Mayonnaise (Light Is Fine)
• 1 package Real Bacon Bits
• Salt and Pepper

1. Place scrubbed potatoes on a plate and pierce with fork, microwave on high 15 minutes, or until soft.
2. While potatoes are cooling: chop onions, garlic, parsley and shred the cheese. (its better if you freshly shred the cheese)
3. In a small bowl mix sour cream, Ranch dressing, mayo, garlic, salt & pepper.
4. Chop the potatoes small and put in a large mixing/serving bowl. Add in the bacon, cheese, onions, parsley. Stir together and pour the dressing over the top.
5. Refrigerate at least one hour before serving.

potatoes, green onions, garlic, fresh parsley, cheddar cheese, sour cream, ranch dressing, mayonnaise, bacon, salt

Taken from tastykitchen.com/recipes/salads/loaded-baked-potato-salad/ (may not work)