Wash and peel the potatoes, then cut them into 1-inch cubes. Boil the potato cubes in a large pot of salted water until they are tender when pierced with a fork, which should take about 15-20 minutes.

While the potatoes are cooking, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper in a small bowl to create the dressing. Cook the bacon until crispy, then crumble it into small pieces.

Once the potatoes are cooked, drain them thoroughly and let them cool slightly. Transfer the cooled potatoes to a large mixing bowl; gently fold in the dressing, crumbled bacon, shredded cheddar cheese, and sliced green onions until all ingredients are well combined.

For best results, cover the potato salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve the loaded baked potato salad chilled as a delicious side dish.