Hot Loaded Potato Salad

8 large baking potatoes
1 lb. bacon
1 16 oz sour cream
1 c. mayo
1 stick melted butter
salt and pepper, to taste
2 c. shredded cheddar cheese
1/2 c. thinly sliced green onions

Wash, partly peel potatoes, then slice into fourths (to cook a little faster). In large pot, boil potatoes in salted water for about 30-45 minutes, until potatoes are fork tender. Drain, then set aside until cool enough to handle.

In skillet, cook bacon, drain on paper towel. Crumble into pieces.

In bowl, mix together sour cream, mayo, butter, salt and pepper, and cheese (reserve some for top). Cube potatoes into bite size pieces. Stir into sour cream mixture. Add crumbled bacon and green onions, reserving some for top. Mix well, then put into large, greased baking dish. Top with extra cheese, bacon, and green onion. Bake at 375 degrees for about 30 minutes, or until it is hot and cheese is melted.