Cooking Instructions:

Preheat your oven to 400°F. Pierce the Russet potatoes 4-5 times with a fork and bake them in the oven for 50-60 minutes or until they're tender when pierced with a fork.

Once baked, remove the potatoes from the oven and let them cool for about 5 minutes. After cooling, peel the skins off and cut the potatoes into 1-inch chunks, discarding the jackets.

Sprinkle the potato chunks with apple cider vinegar and let them rest for 15-30 minutes to enhance the flavor.

In a large bowl, prepare the dressing by mixing equal parts of mayonnaise and sour cream. Season the dressing with kosher salt and pepper to taste.

While the potatoes are soaking, cook the bacon until crispy in a skillet or oven, then crumble it into bite-sized pieces. Chop the green onions.

Gently fold the cooled potato chunks, crumbled bacon, shredded cheddar cheese, and chopped green onions into the dressing until everything is well coated.

Cover the bowl with plastic wrap and refrigerate the salad for at least 3 hours, or overnight for best results.

Before serving, taste the salad and add additional salt and pepper if needed. Serve chilled, allowing the flavors to meld together.

Extra Tips:

For an added layer of flavor, consider adding some garlic powder or diced pickles to the dressing. If you prefer a lighter version, you can substitute Greek yogurt for sour cream or mayonnaise.

Be sure to store any leftovers in an airtight container in the refrigerator, as this salad keeps well for up to four days. Enjoy your Loaded Baked Potato Salad!