Preheat the oven to 425°F (220°C).
Place the baby potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt and bring to a boil over high heat.
Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 15-20 minutes.
While the potatoes cook, cook the turkey bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
Drain the potatoes and let them cool slightly until safe to handle.
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Place the potatoes on the baking sheet, leaving space between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened to about 1/2 inch thick but still in one piece.
Drizzle the olive oil evenly over the smashed potatoes. Sprinkle with garlic powder, black pepper, and additional kosher salt to taste.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges.
Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar cheese over the potatoes.
Return to the oven and bake for an additional 3-5 minutes, until the cheese is melted and bubbly.
Remove from the oven and top each potato with a dollop of sour cream, crumbled turkey bacon, and sliced green onions.
Serve immediately while hot and enjoy!