Preheat the oven to 400° and line a large rimmed baking sheet with aluminum foil, covering it entirely and up the sides. Place a wire rack in the baking sheet and lightly spray it with cooking spray.
Lay bacon strips on top of the wire rack side by side and cook for 15-25 minutes. (Time will depend on the thickness of the bacon. The thicker the bacon slices, the longer it will take.) Keep an eye on it to make sure it’s crispy but not over-done.
Cool cooked bacon until it’s easy to handle and crumble or cut into small pieces.
Rinse potatoes and place them in a pot. Fill the pot with cold water, enough to cover all the potatoes, and season with salt. Bring the pot to boil and lower the heat to medium.
Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
Prepare Potato Salad:
When potatoes cooled enough to handle, chop them into about 1/2-inch cubes.
Combine chopped potatoes, crumbled bacon, diced green onion, shredded cheese, dill weed, mayo, sour cream, salt, and pepper.