Loaded Baked Potato Salad

From Every Day with Rachael Ray May 2008

Serves 20

7 pounds baking potatoes
EVOO, for brushing
2 pounds bacon, cut crosswise into 1" pieces
2 sticks butter, softened
2 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded

Preheat 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.