Loaded Baked Potato Salad

1: First cook the bacon (I cook mine in the oven, on a sheet pan at 350 until crispy). Drain, set aside, let cool then roughly chop.

2: Wash the potatoes, and poke with a fork. Coat in some of the bacon drippings (or olive oil) and heavily salt and pepper. Cook in the oven at 350 for 1 hour or until fork tender. Keep an eye on it frequently.

3: While the potatoes are cooling, prepare the dressing by combining mayo, sour cream, apple cider vinegar, red wine vinegar, and Gibsons. Mix well, and taste for seasonings. Adjust as needed.

4: Once potatoes are cool enough to handle, dice them into large cubes and place into a bowl. Add butter on top and let melt in.

5: Pour over 1/2 of the dressing mixture and mix well.

6: Add in 1/2 the cheese, all the bacon and green onions. Mix well until combined. Add the remaining dressing and taste for seasonings.

7: Garnish with a little cheese, bacon, and green onion. This can be served at room temperature or can be refrigerated; it will be better the next day! Take out 30 minutes before serving.