Preheat oven to 400°F.
Clean and poke Russet Potatoes with a fork, brush with Olive Oil, sprinkle salt, and bake for 50-60 minutes.
Let potatoes cool, peel, and chop into 1-inch chunks. Sprinkle with Apple Cider Vinegar while warm.
Cook and crumble Bacon.
Mix Mayonnaise, Sour Cream, salt, and pepper in a bowl.
Combine potatoes with creamy mix, bacon, green onions, and cheddar cheese.
Adjust seasoning, chill in the fridge for at least 3 hours or overnight before serving.
