Peel and cut the russet potatoes into small 1/2-inch cubes.

Place potatoes in a large pot of salted cold water and bring to a boil over high heat.

Cook for 10 to 12 minutes until the potatoes are just fork-tender but not falling apart, then drain well and set aside.

Cook the chopped bacon in a skillet over medium-high heat, stirring occasionally until crispy and brown.

Remove the bacon with a slotted spoon to a paper towel, reserving 2 tablespoons of bacon fat.

In a large mixing bowl, whisk together sour cream, heavy cream, minced garlic, salt, pepper, and paprika until smooth and well combined.

Stir the shredded cheddar cheese into the cream sauce, then add the cooked bacon and sliced green onions, reserving some for garnish.

Add the drained potatoes to the cream sauce and fold together gently to coat every piece.

Pour the potato mixture into a greased 9 x 13 inch baking dish and spread it out evenly.

Top with grated Parmesan cheese and reserved bacon and green onions.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes until the top is light golden brown and the edges are bubbling slightly.