Ingredients:

  • 3 lbs Russet potatoes, scrubbed
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 cup Sharp cheddar cheese, shredded
  • 6 slices Thick-cut bacon, cooked and crumbled
  • 3 stalks Green onions, thinly sliced
  • 1 tbsp Lemon juice
  • 1/2 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce each potato 3-4 times with a fork to allow steam to escape. Rub with olive oil and salt, then place on a large rimmed baking sheet. Bake for 50–60 minutes until the skins are crisp and a knife slides into the center with zero resistance.
  2. Allow the potatoes to cool for 10 minutes. While they cool, whisk together the mayonnaise, sour cream, lemon juice, and garlic powder in a large mixing bowl until the mixture is smooth.
  3. Dice the warm potatoes into 1-inch cubes. Gently fold the potato cubes into the dressing using a rubber spatula.
  4. Stir in the shredded cheddar and crumbled bacon while the potatoes are still slightly warm to allow the cheese to soften. Fold in the sliced green onions last.