Chef's Hat recipe: Baked Potato Salad
4 large potatoes, scrubbed
1 16-ounce container sour cream
5 green onions, sliced, use white and green parts
2 cups sharp shredded Cheddar cheese
1/4 cup (1/2 stick) butter, softened
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1/2 cup diced ham
Non-stick cooking spray
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