Loaded Baked Potato Salad

7 pounds baking potatoes
Extra-virgin olive oil, for brushing
2 pounds bacon, cut crosswise into 1-inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded

  • Preheat the oven to 400.
  • Pierce the potatoes with a fork; brush with oil.
  • Bake until tender, 1 hour.
  • Let cool, then cut into bite-size pieces.
  • In a skillet, cook the bacon until crisp, about 10 minutes.
  • Drain.
  • In a large bowl, combine the butter and sour cream; season with salt and pepper.
  • Stir in the potatoes, bacon, scallions and cheese.
  • Serve at room temperature.