Preheat the oven to 400°F. Prick the potatoes several times with a fork and place them directly on the oven rack. Bake for 45 to 60 minutes until tender when pierced with a knife. Let cool completely.

While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces once cool.

Cut the cooled potatoes into bite-sized cubes and place them in a large mixing bowl.

Add the sour cream, mayonnaise, salt, and pepper to the potatoes. Stir gently until the potatoes are evenly coated.

Fold in the crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix just until combined.