Boil the potatoes in water seasoned with chicken bouillon for 20 minutes, or until fork-tender. Drain and let cool for about 5 to 7 minutes so they are still warm.
Cook bacon in the oven on a baking sheet lined with foil for 20 minutes at 400 degrees F or until brown and crispy.
In a large mixing bowl, stir together the sour cream, mayonnaise, buttermilk, creole seasoning and ranch seasoning until smooth.
Add the cooled potatoes, 1 & 1/2 cups shredded cheddar cheese, 8 slices of cooked chopped bacon, and 3/4 of the bunch of chopped green onions into the bowl with the dressing. Fold until combined.
Cover and refrigerate for at least 1 hour to let the flavors mingle.
Garnish with extra bacon, cheese, and green onions right before serving. Serve chilled or at room temp!
