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Preheat oven to 450F. Grease a 9x13-inch casserole dish with oil spray and set it aside.
Peel, wash, and cut the potatoes into chunks. Dry them with a paper towel.
In a large mixing bowl, combine the potatoes with ¼ cup ranch dressing, salt, pepper, smoked paprika, and garlic. Stir with a spatula to combine and evenly coat the potatoes.
Transfer the potatoes to the prepared casserole dish and distribute them in an even layer.
Bake for 30 minutes, mixing one time through cooking to ensure even cooking.
Meanwhile, mix the chicken pieces with the remaining ¼ cup ranch dressing and marinate while the potatoes cook.
After 30 minutes, place the chicken on top of the potatoes, cover it with aluminum foil, and bake for 20 mins more or until the chicken is done.
Take the casserole dish out of the oven, for better results, give everything a good stir, and top with crumbled bacon, shredded cheese, and finally green onions.
Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.
Garnish with more green onions, and dollops of sour cream, and serve.