Boil a large pot of salted water and add the cubed potatoes.
Cook for 12 minutes until potatoes are fork-tender but not falling apart.
Drain the potatoes in a colander and rinse under cold water to stop the cooking process.
In a medium bowl, whisk together the sour cream, mayonnaise, and garlic powder until smooth.
In a large basin, combine the cooled potatoes, shredded cheese, and half of the crispy turkey bacon.
Fold the dressing gently into the potato mixture until every piece is evenly coated.
Garnish the salad with the remaining turkey bacon and freshly chopped green onions before serving.