Instructions

1. 1

   Bake the potatoes. Heat the oven to 400°F. Scrub the russet potatoes, prick each one a few times with a fork, and bake directly on the oven rack for 50–60 minutes, until a knife slides through the center with no resistance. Baking instead of boiling is the whole point here — it gives the potato chunks a drier, fluffier texture that absorbs the dressing without turning mushy.

2. 2

   Cool and cube. Let the potatoes sit until cool enough to handle, about 20 minutes. Cut them into rough ¾-inch chunks, skin on. Some pieces will crumble at the edges — that's fine. Those ragged bits soak up more dressing and create a creamier overall texture.

3. 3

   Cook the bacon. While the potatoes bake, lay the bacon strips in a cold skillet and cook over medium heat, flipping occasionally, until deeply crisp and the fat is rendered out — about 10–12 minutes. Drain on a paper towel-lined plate. Once cool, chop into small pieces.

4. 4

   Make the dressing. In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, mustard, salt, and pepper until smooth. Taste it on its own — it should be tangy and well-seasoned since the potatoes will absorb a lot of flavor.

5. 5

   Combine everything. Add the warm potato chunks to the dressing and fold gently with a rubber spatula. Warm potatoes absorb more dressing than cold ones, so this step matters. Fold in about two-thirds of the bacon, two-thirds of the cheddar, and most of the green onions. Reserve the rest for topping.

6. 6

   Chill and finish. Cover and refrigerate for at least 2 hours, or overnight. Before serving, give it a gentle stir, taste for salt, and scatter the reserved bacon, cheddar, and green onions on top.

Used in this recipe: 12-Inch Cast-Iron Skillet · Balloon Whisk · Silicone Spatula (Amazon, affiliate links)