A delicious potato salad with lots of extras.
Wash and poke holes in the potatoes with a fork.
Wrap potatoes in foil and bake at 400° for 50 minutes to and hour, if needed. Potatoes need to be tender when poked with a fork. Refrigerate to chill the potatoes after they have cooked and cooled. It is helpful to bake the potaotes the day before.
Cut potatoes (leaving skins on) into bite-sized pieces. Place in a large bowl.
Add sliced green onions and bacon crumbles.
Mix sour cream, buttermilk, ranch dressing mix, salt, pepper and Lawry's Seasoning Salt in another bowl. Mix until smooth.
Combine dressing mixture with potatoes, onion, and bacon. Mix well.
Stir in grated cheese and refrigerate to chill.
Serve and enjoy!