Turn oven to 400º
Bring a large pot of water to a boil. Add bite-size potatoes and cook to fork tender, 12-15 minutes depending on how many potatoes. Drain and set aside.
While potatoes are cooking it’s time to cook the bacon. Lay the strips of bacon out on a cookie sheet and cook for about 25 minutes (depending on your oven). Switch bacon from bottom rack to top rack half way through cooking for optimal crispness.
Once bacon is crisp, remove from oven and let cool on a plate with paper towels to soak up excess grease.
Once bacon feels dry to the touch, crumble the strips in to small pieces.
In a medium-large mixing bowl whisk together the sour cream and the ranch dressing packet until mixed thoroughly.
Fold in the potatoes, ¾ of the bacon, ¾ of the cheese, most of the green onions and gently mix it all together.
Place in fridge for about an hour to really let the potato salad settle and capture all of the flavors.
Top the potato salad with the remaining bacon, cheddar cheese and green onions.
Serve and enjoy!
