Preheat your oven to 400°F (200°C). Pierce the cleaned russet potatoes, coat them with olive oil, and sprinkle with salt. Bake for 50-60 minutes until tender; then, let them cool before handling.

Once the potatoes are cool enough to touch, cut them into chunks. Toss these warm potato chunks with apple cider vinegar and let them sit for 15-30 minutes to absorb that delightful tang.

While the potatoes are absorbing the vinegar, fry or bake your bacon until crispy. Once cool, crumble it into delightful pieces.

In a bowl, mix together mayonnaise, sour cream, kosher salt, and black pepper until smooth and creamy. This dressing will be the heart of your salad!

In a large bowl, gently mix the potato chunks with the crumbled bacon, chopped green onions, and shredded cheddar cheese. Carefully fold in the creamy dressing to coat everything evenly.

For the best flavor, refrigerate your Loaded Baked Potato Salad for at least 3 hours before serving. This chilling time allows the flavors to meld together beautifully.

When ready to enjoy, garnish with extra green onions or fresh parsley if desired, and serve cold for a refreshing twist.