Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish.
Scrub and dry the Russet potatoes thoroughly. Cut them into approximately 3/4-inch cubes, keeping the pieces similar in size.
Place the potato cubes in a large bowl. Add the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss until evenly coated.
Spread the seasoned potatoes evenly in the prepared baking dish. Roast for 35–45 minutes, stirring once halfway through, until tender in the center and lightly golden around the edges.
While the potatoes roast, cook the halal turkey bacon according to the package directions. Let cool slightly, then chop into small pieces.
Remove the tender potatoes from the oven. Sprinkle the shredded cheddar cheese evenly over the potatoes, followed by most of the chopped turkey bacon.
Return the casserole to the oven and bake for another 8–10 minutes, until the cheese is completely melted and bubbling.
Remove from the oven and let rest for 5 minutes.
Top with sliced green onions and the reserved turkey bacon. Serve warm with sour cream spooned over individual portions or served on the side.

Cut the potatoes into evenly sized cubes so they cook at the same rate.

Dry the potatoes thoroughly before adding the olive oil and seasonings. Excess moisture can prevent good browning.

Do not overcrowd the baking dish. The potatoes need enough space to roast rather than steam.

Leave the potato skins on for extra texture or peel the potatoes if preferred.

Add the cheddar only after the potatoes are tender so the cheese does not overcook.

Serve the sour cream after baking to preserve the roasted texture of the potatoes.

Halal turkey bacon is optional and can be omitted for a meatless version.

Cook turkey bacon according to the package directions before adding it to the casserole.

Store leftovers in an airtight container in the refrigerator for 3–4 days.