b'Baked-Potato SaladKENT RATHBUNMakes 8 servings2 pounds red potatoes, washed2 ounces Pompeian Extra Light Tasting Olive Oil4 teaspoons kosher salt, divided8 ounces bacon, diced1 cup sour cream1 bunch scallions, chopped8 ounces sharp Cheddar cheese, grated4 ounces whole butter, cubed2 tablespoons cracked black pepperIn a large bowl, toss the whole red potatoes in the olive oil and 2 teaspoons kosher salt, until coated. Place the potatoes on a sheet pan and bake at 350 degrees until theyre tender.While the potatoes are baking, cook the bacon in a small pan until crisp. Drain the excess fat and set the bacon aside.When the potatoes are done and cool enough to work with, cut into large chunks and place in a large mixing bowl.Add in the bacon, sour cream, scallions, sharp Cheddar cheese and butter.Season with cracked black pepper and 2 teaspoons kosher salt. Fold all of the ingredients together, being careful to leave the potatoes chunky.CHEF STELLINOS SUGGESTED WINE PAIRING:Via Zaco Tempranillo Rioja141'