6 medium baking potatoes (about 2 lbs)
3/4 cup sour cream
3/4 cup Miracle Whip
8 slices bacon, crisply cooked (drained and chopped)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 tsp salt
1/4 tsp coarsely ground black pepper
6 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
Preheat oven to 425°. Scrub potatoes thoroughly and pat dry with paper towels. Using paper towel, wipe potatoes with vegetable oil. Prick potatoes with a fork. Bake 50 - 60 minutes.
Meanwhile, combine the sour cream and Miracle Whip in small bowl. Chop bacon, red onion, and celery using food chopper. Add to sour cream mixture. Stir in salt and black pepper; cover and refrigerate until ready to serve.
Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2" pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4 - 6 hours or overnight. Garnish with green onions and cheddar cheese before serving.