Loaded Baked Potato Salad


2 pounds potatoes, diced (optionally peeled)
1 cup sour cream (or Greek yogurt)
1/2 cup cheddar cheese, shredded
6 green onions, sliced
6 strips bacon, cut into 1 inch pieces
1 tablespoon lemon juice (~1/2 small lemon) (optional)
salt and pepper to taste

Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
Meanwhile cook the bacon and set aside on paper towels to drain.
Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.

Option: Replace some of the sour cream with mayonnaise.
Option: Add broccoli.