Preparation

1. Quarter 3 pounds of baby red potatoes (or chunk for faster cooking)
2. Boil until tender, allow to cool
3. While potatoes are warm, toss with 3 tablespoons of apple cider vinegar, 1T garlic powder, seasoned salt pepper (about a tablespoon of each or until your ancestors say stop–mine are confused because I never use seasoning!)
4. Mix one cup of Top the Tater with one cup of mayonnaise and 1 tbsp of lemon juice and set aside
5. Toss slightly warm potatoes with
   • 1/2 cup crispy chopped bacon (you baked yourself or use “real bacon bits”)
   • 6-8 chopped green onions
   • 1/2 chopped red onion
   • 3 tablespoons fresh chopped chives
   • 2 cups of fresh shredded cheddar cheese (and any other toppings you like on a “loaded potato”)
6. Cool for a few hours and serve in your largest Tupperware bowl at the next potluck!

Notes

• one 12 oz package of bacon crisped worked perfectly. I like to bake it in the oven at night, so I don’t heat up the house, cool on paper towel and chop.
• Seasoning amounts are all suggestions. Use more or less to your taste, or use whatever you enjoy on a loaded bake potato! I love to use seasoned salt and pepper instead of plain salt and pepper.
• I used 2 cups of cheese, but use as much or as little as you like!