Loaded Baked Potato Salad

This is a neat twist on traditional potato salad. I served this with the buffalo chicken and coleslaw at our tailgate on Thursday. The Terrapins lost, but I think this side dish was a clear winner (ba dum bing!)
Loaded Baked Potato Salad
Serves 8

Ingredients:

• 2.5 pounds red skinned potatoes, scrubbed and cut into bite size pieces
  
• 4 slices bacon
• 1/2 c. light sour cream
• 1/2 c. light mayonaise
• 2 green onions, sliced thinly
• 3/4 c. shredded cheese such as cheddar or monterey jack, or a mix.
• salt and pepper to taste
• dash of paprika

Directions:

• Place potatoes in pot, cover with cold, salted water. Bring to boil and cook until fork tender. Drain and cool.
• Meanwhile, fry bacon until crips. Cool and crumble.
• Mix together sour cream and mayo, combine with cooled potatoes and bacon and rest of ingredients.
  
• Chill for about half an hour before eating.