Chilled Baked Potato Salad

Begin by submerging potatoes into a substantial container filled with salted water, then heat it up over high flames until the water reaches its boiling point. Gradually decrease the heat to a lower, more gentle temperature and let it simmer until the potatoes are just tender enough to be easily pierced with a fork, approximately 15 minutes. Remove from heat and set aside for further use.

Next, cook the bacon in a deep, large skillet over an elevated heat level, flipping it occasionally until it has achieved an even, golden-brown color all over, taking around 10 minutes to accomplish. Transfer the cooked bacon onto a plate lined with paper towels.

Now, take the cooled potatoes and chop them into small pieces. Place these diced potatoes into a spacious bowl. Add a generous amount of sour cream, shredded Cheddar cheese, mayonnaise, chopped chives, salt, and pepper to the bowl. Crumble the cooked bacon into the bowl and mix everything together until all the ingredients are harmoniously combined. Cover the bowl with a lid and refrigerate it for at least 8 hours before serving.