Loaded Baked Potato Salad! Your new, fav BBQ Side! My free recipes, swag & the freshest seasoning on the planet are available at MeatChurch.com (link in 🅱️ℹ️🅾️)! Ingredients: • 3 lbs russet or red potatoes scrubbed Dressing • 2 C sour cream • 1/2 C mayonnaise • 2 t fresh chives, chopped • 1/2 T dry mustard • Meat Church BLANCO to taste Topping • 1 package bacon • Meat Church Hickory BBQ • 1 T chives, chopped • 2 oz freshly grated cheddar cheese Prepare your smoker or oven at a temperature of 450. In this video we used a Traeger Woodridge with Meat Church pellets (oak\hickory). Place russet potatoes in a 450 smoker. Cook for 1 hour. 30 minutes into the potato cook, line a sheet pan with parchment paper. Lay the bacon on the parchment paper. Season with Meat Church Hickory BBQ Rub. Place the bacon in the grill. Cook for 30 minutes, or until crispy. The potatoes and bacon should come off the grill at the same time. Place the potatoes in the refrigerator for 2 hours to cool. Chop the bacon and set it aside. While the potatoes are cooking prepare the dressing. Combine the sour cream, mayo, dry mustard, chopped chives in a medium boil. Stir to combine. Season with BLANCO to taste. Place in the refrigerator to chill and bring the flavors together. Remove the peels from the potatoes leaving a little if you like your potato salad more rustic. Carefully cube the potatoes and place them in a large bowl. Add in the dressing and stir carefully so as not to smash the potato cubes. Top with Meat Church BLANCO, bacon, cheddar cheese & chives. Taste, add more BLANCO if necessary. Enjoy! ——————————————⁠——————— #MeatChurch #TexasBBQ #PotatoSalad