First Step: Preheat your oven to 375°F (190°C). Wash the potatoes thoroughly and pierce each several times with a fork. Lightly coat the potatoes with olive oil to help the skins crisp during baking.

Second Step: Arrange the potatoes on a foil-lined baking sheet. Bake for 50 to 60 minutes until tender when pierced with a fork. Remove from the oven and let cool completely. Alternatively, you can peel the potatoes, cube them, and boil for 8–10 minutes until tender; then drain and rinse with cool water.

Third Step: While potatoes are cooling, cook 1 pound of sliced bacon in the oven at 400°F (204°C) on a foil-lined tray for about 15 minutes or until crispy. Once cooled, crumble the bacon. Slice green onions thinly; you may substitute chives or omit if allergies are a concern.

Fourth Step: In a large mixing bowl, combine 1 cup sour cream and ½ cup mayonnaise or plain Greek yogurt. Add half of the chopped green onions, half of the crumbled bacon, and half of the shredded Cheddar cheese. Stir gently to create the creamy dressing base.

Fifth Step: Peel the cooled potatoes if not already done and cut into bite-sized chunks. Gently fold the potatoes into the bowl with the creamy mixture, being careful not to break them apart excessively.

Sixth Step: Season the salad with salt and freshly ground black pepper to taste. Reserve some bacon, cheese, and green onions for garnish to add texture and visual appeal when serving.

Seventh Step: Cover the salad and chill in the refrigerator for at least 1 hour to let flavors meld together.

Final Step: Before serving, give the salad a gentle stir and sprinkle the reserved bacon, cheese, and green onions on top as garnish. Serve chilled or at room temperature as a perfect side dish for Father’s Day or any summer gathering.