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.

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