Step 1: Preheat your oven to 400°F (200°C). Prepare the baking sheet with cleaned russet potatoes, piercing each with a fork multiple times.

Step 2: Coat the potatoes with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes until tender.

Step 3: Let the baked potatoes cool slightly before peeling and cutting them into 1-inch chunks.

Step 4: While still warm, sprinkle the potato chunks with apple cider vinegar and let them absorb the flavor.

Step 5: Cook the bacon in a skillet until crispy. Drain and let cool before crumbling.

Step 6: In a small bowl, whisk together mayonnaise, sour cream, kosher salt, and black pepper until smooth.

Step 7: Pour the dressing over the cooled potatoes, add crumbled bacon, chopped green onions, and shredded cheddar cheese.

Step 8: Gently fold the ingredients together, ensuring the potatoes are coated but not mashed.

Step 9: Taste and adjust seasoning if necessary. Refrigerate for at least 3 hours before serving.