Cold Baked Potato Salad

2 pounds russet potatoes 1 cup sour cream 1 cup mayonnaise 8 slices bacon, cooked and chopped 5 green onions, chopped 1 cup shredded cheddar cheese salt freshly ground black pepper

Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.  Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.  At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces. Combine the sour cream and mayonnaise in a bowl and stir well.  Add the potatoes to a large serving bowl. Season well with salt and pepper to taste. Add the sauce (just enough to coat them well–you may not use it all) and gently stir to coat.  Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.