Ingredients:

  • 3 lbs Russet Potatoes
  • 2 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 6 oz Thick-cut Bacon, cooked until crisp and crumbled
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 1/4 cup Finely diced Red Onion
  • 1/2 cup Finely diced Celery
  • 1/4 cup Freshly snipped Chives
  • 2 Tbsp Freshly chopped Fresh Parsley
  • 3/4 cup Full-fat Mayonnaise
  • 1/2 cup Sour Cream (or Greek Yogurt)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes thoroughly. Pierce deeply several times with a fork. Rub with olive oil and coarse salt.
  2. Place potatoes on a baking sheet. Bake for 50–60 minutes until fork-tender. Remove and allow to cool significantly (about 15 minutes) until safe to handle.
  3. While potatoes bake, cook bacon until crisp. Drain on paper towels and crumble. Set aside.
  4. Prepare vegetables: dice red onion and celery; snip chives and chop parsley. Grate cheese.
  5. Once cool enough, slice potatoes in half lengthwise. Carefully scoop the fluffy flesh into a large mixing bowl, leaving a thin shell. Dice the scooped flesh into roughly 1/2-inch cubes.
  6. Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until completely smooth.
  7. Add about two-thirds of the dressing over the diced potato cubes in the large bowl. Gently fold everything together until the potatoes are lightly coated.
  8. Gently fold in the crispy bacon, most of the cheddar cheese, diced onion, celery, and most of the fresh herbs (save a sprinkle for garnish).
  9. Check seasoning. If it seems too dry, add the remaining dressing. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  10. Before serving, stir gently one last time. Garnish the top with the reserved cheese, chives, and a final crack of black pepper.