1-Bake and cool the potatoes: Preheat oven to 400°F; scrub Russet potatoes, poke with a fork, and bake directly on the rack for 50-60 minutes until tender. Then cool completely.

2-Crisp bacon and prep toppings: Cook 10 slices bacon until crisp and chop; slice 6 green onions; shred 1.25 cups sharp cheddar. Reserve some bacon, onions, and cheese for garnish.

3-Whisk the creamy dressing: In a large bowl, whisk together 1 cup mayo, 1 cup sour cream, salt, pepper, and smoked paprika until smooth.

4-Cube and coat the potatoes: Once potatoes are completely cooled, peel (if desired) and cut into 3/4-inch cubes. Add to dressing and fold gently with a rubber spatula until coated.

5-Fold in savory mix-ins: Add 7 slices chopped bacon, 4 sliced green onions, and 1 cup shredded cheddar to the potato mixture; fold until evenly distributed. Season to taste.

6-Garnish and serve: Top with reserved bacon, green onions, and cheese. Serve warm or at room temperature.