Baked Potato Salad - Healthier Version

Summer is almost here!  That means it is time for family reunions, BBQ's, pool parties, and picnics.  What goes better with all of these things than potato salad?  This is not your usual potato salad though.  I'm not a big fan of store bought potato salad where the potatoes are so small that that you're not even sure it is a potato.  Not to mention the sea of mayo that it is swimming in.  This is more like a flavorful baked potato in an easy to eat bite sized portion.  Yum!!

I had made a similar potato salad a while back, but lost my recipe.  Not to worry, because I came upon it again on Pinterest!  This version was posted by Fake Ginger.  It seems this delicious recipe has been passed along a lot!  I couldn't wait to make it for a day we had planned at the beach.  It was so good!  Can't wait to make it again! 

This recipe is for a party sized serving or if you want leftovers.  You can always halve it if you would like a smaller amount.  I also removed some of the skins of the potatoes, leaving about half on and taking half off.  I also made it lower in calories by using low fat mayo, low fat sour cream, 2% cheese, and turkey bacon.  Feel free to make it full fat and calories, but my family is so used to the low fat versions that we don't really remember what full fat tastes like.  This is good because we don't know what we are missing!

Baked Potato Salad - Healthier Version

3 lbs potatoes (any baking kind will work)
1 cup low fat mayo
1 cup low fat sour cream
1 cup shredded 2% cheddar cheese
1 lb turkey bacon, cooked and crumbled
1/4 - 1/2 cup chives (optional)

Preheat oven to 425.  Bake your potatoes for an hour or until cooked.  Allow to cool until able to handle.  Chop your potatoes into about 1 inch chunks, leaving skin on.   Place in fridge to cool.

Combine your remaining ingredients and mix well.  Stir in cooled potatoes until fully coated.  Sprinkle with chives if desired.  Serve cold.