Preheat your oven to 350°F (175°C).

Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and set aside.

In a large bowl, combine the sour cream, ranch dressing, shredded cheddar cheese, green onions, and crumbled bacon.

Add the cooked potatoes to the bowl and gently fold them into the mixture until well coated.

Season with salt and pepper to taste.

Transfer the potato mixture to a greased 9×13-inch baking dish.

Drizzle the melted butter over the top and, if desired, sprinkle with crushed cornflakes or breadcrumbs for added crunch.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Let it cool for a few minutes before serving.

For a lighter version, substitute Greek yogurt for sour cream. You can also add vegetables like broccoli or peas for extra nutrition. If you’re a fan of spice, try adding a pinch of cayenne pepper or a dash of hot sauce to the mix. For a vegetarian version, simply omit the bacon or replace it with smoked paprika for a similar flavor profile.