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Ingredients
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  • 4 lb. Russet potatoes
  • 2 Tbsp. finely chopped dill pickles, plus ¼ c. juice from the jar
  • 1 ¼ c. sour cream
  • ½ c. mayonnaise
  • 1 Tbsp. ranch seasoning
  • 2 tsp. yellow mustard
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 8 slices cooked bacon, chopped, divided
  • 1 ½ c. shredded sharp cheddar
  • ¼ c. thinly sliced green onions, plus more for serving
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