Add your chopped bacon to the large skillet over medium-high heat and cook for 8 to 10 minutes, stirring occasionally until it reaches maximum crispiness. Remove it with a slotted spoon and drain on paper towels, leaving about 3 tablespoons of bacon fat in the pan for flavor.

Cut your peeled russet potatoes into small cubes, about half an inch on each side.

Add the potato cubes to the bacon fat in the skillet, spreading them in a single layer. Let them sit undisturbed for 3 to 4 minutes to develop a golden crust, then stir and repeat until they're mostly cooked through and browned, about 15 to 18 minutes total.

Stir in the diced onion and minced garlic, cooking for another 2 to 3 minutes until fragrant and the onion softens slightly.

Sprinkle salt, black pepper, and paprika over the potatoes and mix well, tasting as you go.

Remove the skillet from heat and immediately add the shredded cheddar cheese, stirring constantly until it melts completely.

Fold in the sour cream gently until it's fully incorporated and everything looks creamy.

Stir the crispy bacon back into the skillet and mix everything one final time.