Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly, poke holes in each potato, and bake for 45-60 minutes until fork-tender.

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a plate lined with paper towels to drain, then crumble.

In a large mixing bowl, combine the sour cream and ranch seasoning mix, whisking until smooth. Season with salt and black pepper to taste.

Fold the warm, chopped potatoes into the dressing. Add the crumbled bacon, cheddar, and green onions, mixing gently.

Cover and refrigerate the salad for at least 1 hour. Serve chilled, garnished with additional toppings if desired.