No u two's best for creative things.

It's cooking and crap.

Sting.

Hey, kids, we're gonna start by preheating our oven 2 425 degrees.

We're gonna make sure that our, um, can't very well greased.

Now, if you have smaller red potatoes and this it's probably better.

But this is all that we could get in the come Marquette on the smallest I could find.

I know what we're gonna do is properties.

We're gonna put them in that 425 degree oven for about 40 to 45 minutes.

There's my fur and here goes myself.

We'll be back.

I'm now cutting these up.

You can actually cut them up before you before you bake them.

I like to do it this way.

I have some bacon going on the stove right now.

You want a crisp it up really nice.

And once the sprinklers outside or done, I'm running outside to go get some green onions, bacon, bacon, bacon, bacon.

I have about a cup of Manny's in there, and two that we're gonna add about one in a Ford to two cups coming one and 3/4 fell to two cups of sour cream when saddle up together nice and well.

And if at this point you feel like you need to assault and pepper your your potatoes, go ahead and do so.

But the bacon is gonna add quite a bit of sodium adapt.

So you don't have to worry a whole lot about that.

Now I'm going to add two cups of cheddar cheese you can.

You shredded?

I'm using Finally shredded.

I think I might need a bigger pool.

You don't want to do that now.

Today I'm gonna odd the bacon.

Then I've fried and crumbled as well as about I don't know, maybe two or three tablespoons of green onions.

Yes, Chives usually go onto these things, but the onion is gonna add a really nice flavor to that.

Some salad.

Let's just go ahead and looks this all, uh and then we're gonna toss that male sour cream mixture in here on dhe.

Then we're gonna let this sit.

I'm gonna let mind sit overnight, since we won't be having it until tomorrow.

But let it sit for a couple of hours at the very least to allow the flavors to, um, introduce themselves to one another and come glorious friends.

And so here you go a wonderful loaded baked potato salad.

Enjoy.

Now I'm no, wait.

I have to say good bye.

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I be so great.