• 4 pounds russet potatoes
• 1 to 2 Tbsp olive oil
• 3 Tbsp apple cider vinegar
• 1 C mayonnaise
• 3/4 C sour cream or Greek yogurt
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 12 ounces bacon, cooked, cooled and chopped
• 6 green onions, chopped
• 1 1/2 C shredded medium cheddar cheese
Place cleaned potatoes on a baking sheet and pierce four to five times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and bake for 50 to 60 minutes at 400 degrees or until easily pierced. Remove from the oven and let cool for 5 minutes. Peel the warm potatoes and cut into 1-inch chunks; discard peels. Transfer to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15 to 30 minutes or until the potatoes are cooled. In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper. When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for three hours up to overnight before serving.
