Directions

1. Heat oven to 400 F. Toss potatoes with olive oil and kosher salt, place in oven and bake for 1 hour, or until done. Let cool, 10 to 15 minutes, peel if desired, and then cut into 1-inch cubes. Splash the potato cubes with a bit of apple cider vinegar and allow the cubes to cool (optional).
2. Cut bacon in half, lengthwise and then slice into small squares. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
3. Combine 3/4 cup of the shredded cheese and sour cream, mayonnaise, and most of the scallions in a large bowl. Stir in potatoes and crumbled bacon.
4. Refrigerate salad before serving, 4 hours to overnight.
5. Garnish with remaining cheese and scallions when ready to serve.