Everything " Sauce " for Baked Potatoes

I got so tired of crowding the table with toppings for baked potatoes that I decided to premix them, using our favorites. The "fat-ness" of the sour cream, butter/margarine & cheese can vary according to my whim. Use herbed sour cream dips to suit your fancy. This is my one-handed response to "please pass me the sour cream, butter, cheese, chives and bacon bits" while I continue eating with the other hand. ;-)

• Ready In: 10 mins
• Serves: 48
• Yields: 3 cups

Ingredients

• 1  cup sour cream (I've also used cottage cheese & plain yogurt)
• 1⁄2 cup  melted butter (or margaine)
• 1  cup  grated cheddar cheese (or your favorite)
• 3  green onions, minced (or 4 tablespoons minced chives)
• 8  slices bacon, fried crisp & crumbled (or real bacon bits from a package or jar)

Directions

1. Mix sour cream, melted butter & cheddar cheese together and refrigerate. (This will keep at least a week - I've tried it.).
2. When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds)then add green onions & crisp crumbled bacon.
3. Spoon over hot, baked potatoes.
4. Serving size = 1 tablespoon.