Preheat your oven to 375°F.

Lightly grease an 8×8 baking dish.

Place the potatoes in a large pot and cover with cold water.

Add a small pinch of salt.

Bring to a boil and cook 10–12 minutes, or until fork-tender.

Drain well.

Add the potatoes to a large bowl along with the butter and Top the Tater sour cream.

Add the potatoes to a large bowl along with the butter and Top the Tater sour cream.

Season with garlic powder, onion powder, salt, and pepper.

Fold in ¾ cup cheddar cheese, most of the bacon, and most of the green onions.

Spread the potato mixture evenly into your greased 8×8 pan.

Top with the remaining ¼ cup cheddar, plus the reserved bacon and green onions.

Bake 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let it cool slightly.

Dish it up and dig in!