5 lb. bag potatoes
1 lb. pkg. bacon
1 large sweet onion
3 celery stalks
1 red bell pepper
1 green bell pepper
1 (16 oz.) tub dairy sour cream
salt and freshly ground pepper
fresh chives, for garnish

Wash potatoes, leave skin on. Wrap in foil and place on oven rack. Bake as you would regular baked potatoes. Refrigerate in foil overnight.

Brown bacon crisp, blot with paper towels then crumble.

Chop onions, celery and bell peppers.

In a large serving bowl cut potatoes into bite-sized pieces. Add chopped vegetables and bacon bits. Add dairy sour cream. Season with salt and pepper (optional). Mix with large spoon. Garnish top with chopped chives.

Chill in refrigerator for 1 hour before serving.

Variation: Customize the recipe by using whatever vegetables your family enjoys.

Submitted by: Amelia Doddy