1. Preheat the oven to 400*
2. Wash the Russets and set them on a baking tray
3. Using a fork, poke random holes in each of the potatoes
4. Put the potatoes in the oven to bake for 30 minutes
5. Remove the potatoes from the oven and allow to cool, you can place them in the refrigerator for faster cooling
6. In a bowl combine the sour cream, mayonnaise, salt and pepper, diced onion, chives and ¾ of the crumbled bacon and ¾ of the shredded cheese
7. Stir to combine real well
8. Remove the potatoes from the refrigerator once cooled
9. Peel the potatoes and then cut into bite sized pieces
10. If the potatoes are still hard place them into a pan of boiling water until fork tender
11. Drain the potatoes, cool them in the refrigerator
12. Add the cooled potato pieces into the mayonnaise mix, stirring to combine and coat all of the potato pieces
13. Top with the remaining crumbled bacon, the remaining cheese and the sliced green onions
14. Refrigerate until ready to serve.