Loaded Baked Potato Salad

Preheat your oven to 400°F (200°C).

Wash the potatoes, then pierce them all over with a fork or knife.

Place potatoes on a foil-lined baking sheet. Drizzle with olive oil and rub to coat. Season generously with salt and pepper.

Bake for 45-60 minutes, or until tender. While potatoes bake, cook the bacon until crispy, either in the oven or on the stovetop.

Once baked, remove the potatoes from the oven and let them cool completely.

Chop the cooled potatoes into 1-inch pieces. You can leave the skins on or remove them.

Crumble or chop the cooked bacon and slice the green onions. Set a small amount of each aside for garnish.

In a large mixing bowl, combine the sour cream, mayonnaise, yellow mustard, shredded cheddar cheese, salt, and pepper.

Add most of the chopped bacon and sliced green onions to the bowl, reserving some for the topping.

Stir the dressing mixture until well combined.

Add the chopped potatoes to the bowl with the dressing.

Gently fold everything together, being careful not to mash the potatoes.

Transfer the potato salad to a serving bowl. Chill in the refrigerator until ready to serve.

Just before serving, top with the reserved bacon crumbles and sliced green onions.