Pierce the potatoes several times with a fork and place them on a baking sheet.
Bake for about 45-60 minutes or until the potatoes are tender when pierced with a fork.
Allow the potatoes to cool for a few minutes until they’re easy to handle.
2. Prepare Dressing:
In a mixing bowl, combine sour cream, mayonnaise, chopped chives, parsley, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until fully combined. Adjust seasoning according to your taste. Refrigerate the dressing while you prepare the rest of the salad.
3. Prepare the Potatoes:
Once the potatoes are cool enough to handle, chop them into bite-sized cubes, leaving the skins on for added texture and flavor.
Place the chopped potatoes in a large mixing bowl.
4. Assemble the Salad:
Add the shredded cheddar cheese and crumbled bacon to the bowl of chopped potatoes.
Pour the chilled dressing over the potato mixture.
Gently toss the ingredients together until the potatoes are evenly coated with the dressing and the cheese and bacon are distributed throughout.