Place the washed russet potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Drain and let cool.

In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.

Once the potatoes are cool, peel and chop them into bite-sized pieces. In a large bowl, combine the potatoes with the dressing, crumbled bacon, shredded cheddar cheese, sliced green onions, and chopped hard-boiled eggs. Gently mix until everything is well coated.

Cover the potato salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.