INGREDIENTS
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4-5 large russet potatoes, baked, cooled and chilled
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3/4 cup light mayonnaise
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1/2 cup light sour cream
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4 tablespoons lowfat buttermilk
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1/2 teaspoon celery seeds
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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6 ounces cheddar cheese, cubed small
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4 green onions, thinly sliced
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8-10 slices bacon, cooked and diced