Heat your oven to 400°F. Wash the potatoes thoroughly under cold water and poke each one several times with a fork to allow steam to escape during baking. This prevents them from bursting and helps them cook evenly. Place them directly on the oven rack and bake for 50 to 60 minutes, until they're fork-tender. Remove from the oven and let them cool completely on the counter—this makes them much easier to handle and peel.

While the potatoes cool, cook the bacon until it's crisp, then chop it into 1/2-inch pieces. Thinly slice the green onions into 1/8-inch rounds and shred the cheddar cheese. Set aside about one-third of each ingredient (bacon, green onions, and cheese) for topping the final salad. I like to keep the toppings separate so they stay fresh and add a nice textural contrast to the creamy potato salad.

In a large mixing bowl, combine the sour cream and mayonnaise together until smooth and well blended. This creates the foundation of your salad's flavor and texture. Season the mixture with salt, pepper, and smoked paprika, stirring to distribute the spices evenly throughout the sauce.

Once the potatoes are cool enough to handle, peel away the skin and cut them into bite-sized pieces (about 3/4-inch cubes). Add the cut potatoes directly to the bowl with the creamy sauce and gently fold them together until every piece is coated. Work carefully to keep the potatoes intact without mashing them, which would make the salad gluey.

Fold in the reserved portions of bacon, green onions, and cheddar cheese (about two-thirds of each) into the potato and sauce mixture, distributing them evenly throughout. Taste and adjust seasoning with additional salt and pepper if needed. Transfer the salad to a serving bowl or dish.

Sprinkle the remaining bacon, green onions, and cheddar cheese over the top of the salad as a garnish. This creates an appealing presentation and gives you a burst of fresh flavors and textures with every bite. Serve immediately or refrigerate until ready to serve.