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Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Wash and chop your baby potatoes into bite-sized chunks. If using russet potatoes, peel if you wish and cut into 1-inch cubes.
In a large bowl, combine the softened cream cheese, ranch dressing mix, sour cream, and melted butter. Stir everything together until smooth.
Add the chopped potatoes directly into this bowl and mix until they’re well coated with the creamy mixture.
Fold in the shredded cheddar cheese, most of the bacon bits (save a few for topping), and half of the green onions if using. Season with a pinch of salt and pepper.
Spoon the potato mixture into the prepared baking dish and spread out evenly.
Top with the remaining bacon bits and an extra sprinkle of cheddar if desired.
Cover with foil and bake for 40-45 minutes, or until potatoes are tender when pierced with a fork.
Uncover, and bake for an additional 10-15 minutes until bubbly and golden brown.
Remove from the oven, garnish with remaining green onions, and let cool for 5 minutes before serving.