Ingredients
- 2 pounds small potatoes
- 6 slices bacon, chopped
- 1 cup sour cream, or more to taste
- 1 cup shredded sharp Cheddar cheese
- 3 scallions, thinly sliced
- Salt and ground black pepper to taste
Directions
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely.
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Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. ; drain on paper towel.
Peel about half of the potatoes; chop peeled and unpeeled potatoes together.
Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.
