Loaded Baked Potato Salad

Ingredients:
- 5 pounds Russet Potatoes, Scrubbed
- 1 bunch Green Onions, Chopped
- 2 cloves Garlic, Finely Chopped
- 2 Tablespoons Fresh Parsley, Choppped
- 2 cups Shredded Cheddar Cheese
- 2 cups Sour Cream (light Is Fine)
- 1/2 cups Ranch Dressing (Light Works)
- 1/2 cups Mayonnaise (Light Is Fine)
- 1 package Real Bacon Bits
- Salt and Pepper

Directions:
- Place scrubbed potatoes on a plate and pierce with fork, microwave on high 15 minutes, or until soft.
- While potatoes are cooling: chop onions, garlic, parsley and shred the cheese. (its better if you freshly shred the cheese)
- In a small bowl mix sour cream, Ranch dressing, mayo, garlic, salt & pepper.
- Chop the potatoes small and put in a large mixing/serving bowl. Add in the bacon, cheese, onions, parsley. Stir together and pour the dressing over the top.
- Refrigerate at least one hour before serving.