Preheat oven to 425 degrees. Bake potatoes for 1 hour or until tender. Remove potatoes from oven, cool at room temperature. Place in the refrigerator until chilled through.
Chop chilled potatoes (skin and all) into 1/2-inch bite size pieces. Place chilled diced potatoes, cooked crumbled bacon, sliced green onions and shredded cheese in a large bowl, set aside. (Reserve some bacon , onion and cheese for garnish)
In a small bowl whisk together sour cream, mayonnaise, seasoning salt and pepper. Pour sour cream dressing over potato mixture, gently stir to combine.
Transfer to a serving dish. Top with reserved shredded cheese, crumbled bacon and green onions, if desired.
Cook's Note: This salad is even better hot! Preheat oven to 350 degrees. Spread salad into a 9x13-inch baking dish. Bake for 20 minutes or until cheese is melted. Enjoy!!