Preheat oven to 425°F (220°C). Spread the 28 oz tater tots in a single layer on a large rimmed baking sheet and bake for 20 to 25 minutes, flipping once at the 12-minute mark, until the edges are deep golden and crisp.

While the tots bake, cook the 6 strips bacon in a cold skillet over medium heat for 4 to 5 minutes per side until deeply browned and crisp. Drain on a paper towel-lined plate, then crumble into rough pieces.

Stir the ½ cup sour cream, ¼ tsp garlic powder, and ¼ tsp onion powder together in a small bowl until fully combined. Set aside at room temperature.

Remove the tots from the oven and immediately scatter the 1 cup shredded cheddar cheese over them. Let the residual heat melt the cheese for about 1 minute, then top with the crumbled bacon.

Transfer to a serving platter, spoon the seasoned sour cream in generous dollops across the top, scatter the 2 tbsp sliced green onions over everything, and finish with salt and black pepper. Serve immediately.