Directions:

1. Preheat oven to 300°F. Place an oven-safe wire rack in a rimmed baking sheet. Shred potatoes on the largest holes of a box grater; place in a large bowl. Add cold water to cover the potatoes by 1 inch. Let soak at room temperature for 20 minutes, stirring occasionally. Drain the potatoes in a large fine-mesh strainer; rinse under cold running water.
2. Place the drained potatoes in the center of a large kitchen towel. Reserve 1 tablespoon scallions for garnish; add the remaining scallions to the potatoes. Gather the sides of the towel and thoroughly squeeze over the sink to extract as much liquid as possible. Return the mixture to the large bowl. Add egg, flour, 3/4 teaspoon salt, garlic powder, paprika and pepper; stir until evenly combined.
3. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat until hot enough to sizzle a shred of potato. Spoon 4 (2-tablespoon) mounds of the potato mixture into the hot oil; gently flatten into 3-inch pancakes. Cook until golden brown, 2 to 3 minutes per side. (Adjust heat, as needed, to prevent burning.) Transfer the pancakes to the prepared wire rack; keep warm in the oven. Repeat with the remaining oil and potato mixture, stirring the mixture between batches.
4. Sprinkle the pancakes with the remaining 1/4 teaspoon salt; top with sour cream. Sprinkle with Cheddar, bacon and the reserved scallions.