Baked Potato Salad

Place the potatoes into a large pot and cover with lightly salted water.

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes.

Drain the potatoes, and allow to cool to room temperature.

Dice once cooled.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Drain the bacon slices on a paper towel-lined plate.

Allow to cool, and crumble the bacon into a large bowl.

Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper.

Refrigerate overnight before serving.