Baked Potato Salad. Fully loaded!

Well today I had a picnic to go and I knew what everyone else was bringing, sorta, and I realized there was no potato salad, and so I figured, why not?  I knew, however, potato salad is one of those things that some people like and some don't, and I wanted something I thought everyone would like.  I cut out the usual stuff, well other than the potatoes, and made what  I thought everyone would like.  This dish has bacon and cheese in. I just gotta say that little tidbit is what made my friend Tobi smile and exclaim her belief of my beauty. I hope your friends exclaim the same.  You are all beautiful! And I hope you love this dish. Oh and please note this was made for a group of about  six people.

You can add more or less bacon or cheese depending on your preference .

What you will need:

3 large russet potatoes
1/2 cup Mexican style sour cream
1/2 cup of Mayonnaise
3/4 cup bacon bits ( or you can cook your own bacon and crumble it. I would say 6-8 slices would work)
3/4 cup shredded sharp cheddar cheese
3 green onions  slices cut about a quarter  of an inch, ((Only the green part))
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1 dash of Cayenne pepper
1 TBS chopped parley

How to make it:

1:  Peel potatoes, wrap in foil, and bake at 350F for 1.5 hours. After they are done let them cool and cut into half inch pieces.
2: As potatoes are  baking combine the rest of the ingredients in a medium sized bowl and when potatoes are cooled add them,.
3: Refrigerated until ready to serve