Cook the Potatoes: Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender but still hold their shape. Drain and set aside to cool slightly.

Prepare the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, and ranch seasoning mix. Stir until well blended. Add salt and pepper to taste.

Assemble the Salad: Add the cooled potatoes to the bowl with the dressing, along with the shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently toss to coat the potatoes and mix the ingredients evenly.

Add Garnishes: If desired, sprinkle additional green onions, bacon bits, and shredded cheese on top for extra flavor and presentation.

Serve and Enjoy: Serve the potato salad chilled or at room temperature. This salad is a delicious side dish that pairs well with grilled meats, sandwiches, or barbecue favorites.