Preheat your oven to 375°F. While the oven is heating up, prepare your potatoes.

Wash the potatoes thoroughly to remove any debris from the skin. Use a fork and prick several holes all around the potato by stabbing it with the fork.

Place the potatoes on a sheet pan lined with parchment paper. Drizzle the olive oil over the potatoes and rub it all around them. 

Place the potatoes in the oven to bake for 30-45 minutes, or until they are fork tender.

Once they’re tender, remove them from the oven and allow them to cool for at least 20 minutes. 

When they are cool enough to handle, remove the skin from the potatoes, or remove them from half, and leave the other half on for more texture and flavor.

Cut the potatoes into small pieces and add them to a large bowl.

Now add in your sour cream and mayonnaise, bacon bits, green onions, cheese, and seasoned salt and pepper.  

Use a spoon to gently fold all of the ingredients into the potatoes, careful not to break the potatoes up too much. You want the potato salad to be chunky instead of creamy.

Serve right away, or place it in an airtight container in the fridge for up to 3 days. Enjoy!