Preheat the oven to 400°F (200°C).

Wash and peel the russet potatoes, then cube them into bite-sized pieces.

Boil the cubed potatoes in salted water until fork-tender, about 10-15 minutes.

Drain the potatoes and let them sit for a few minutes to steam dry.

In a large mixing bowl, combine the sour cream, ranch dressing, garlic powder, salt, and pepper.

Gently fold in the drained potatoes, bacon bits, and half of the cheddar cheese.

Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese and chopped green onions.

Bake for 25-30 minutes until the cheese is melted and bubbly.

Remove from the oven and let sit for 5 minutes before serving.