Loaded Baked Potato Salad

4 pounds Idaho potatoes, peeled1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)4 ounces unsalted butter, softened1/2 cup chopped green onions2 cups grated or shredded cheddar cheese1 1/2 cups sour cream (regular or low-fat)1 tablespoon black pepper1 teaspoon salt

1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
3. Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Makes 2 quarts.