Baked Potato Salad

2 pounds baby white, red, purple potatoes, washed and dried completely

1 Tbsp olive oil

Kosher salt, divided
8 ounces (1/2 pound) bacon, cooked crisp (and crumbled)

5 green onions, thinly sliced
2 cups (8 ounces) Extra Sharp Cheddar Cheese, shredded
Black pepper, freshly ground

1 cup sour cream

Preheat oven to 350°F. Toss potatoes, olive oil and 1 teaspoon kosher salt in large bowl. Cut potatoes so they are all about the same size. Place potatoes on a heavy duty baking sheet (like Pampered Chef stoneware), and bake until potatoes are tender, about 20 to 30 minutes, depending on size. Meanwhile, fry bacon until crisp. Drain on paper towels and crumble.

Cool potatoes about 5-10 minutes, then cut into large chunks, leaving skins intact, and place in large mixing bowl. Hold 1/3 cup bacon aside and place the rest in the mixing bowl, add green onions cheese and toss slightly. Add sour cream and salt and black pepper to taste. Fold all ingredients being careful to leave the potatoes chunky. Top with the remaining 1/3 cup of bacon and serve warm.