Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are tender. Drain and let cool.

In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.

Once the potatoes are cool, add them to the bowl with the dressing. Gently fold in the cheddar cheese, crumbled bacon, and chopped green onions until everything is well coated.

Transfer the potato salad to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, garnish with additional green onions and bacon if desired.