For the potato tot chips: Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Divide the potato tots between the prepared pans and bake until they begin to brown and crisp, about 20 minutes. Toss each tray of tots with ¼ teaspoon of the paprika.

Increase the oven temperature to 450 degrees F. Use the bottom of a drinking glass to gently press down on each tot to flatten it. Return the smashed tots to the baking sheets and bake until crispy, 12 to 16 minutes. Meanwhile, make the onion dip.

For the onion dip: Lay the bacon slices in a single layer in a large cold skillet. Cook over medium-low heat, turning throughout, until browned and crispy, 10 to 12 minutes. Drain on a paper towel-lined plate to cool.

Place the sour cream, cream cheese, garlic powder, 1 teaspoon salt and ½ teaspoon pepper in the bowl of a food processor. Process until smooth. Transfer to a medium bowl.

Chop the scallion whites (you should have about ¼ cup) and thinly slice the scallion greens (you should have about1 cup). Reserve 1 tablespoon of the scallion greens for topping the dip and add the remaining to the bowl. Crumble the bacon, reserving 1 tablespoon for topping, then add the remaining to the bowl along with the Cheddar. Add more salt and pepper to taste if needed.

Transfer the dip to a serving bowl and top with the reserved scallion greens and bacon. Remove the potato tot chips from the oven and let cool 5 minutes before putting them on a serving platter along with the dip.