Loaded Potato Salad

4 lbs Russet potatoes
2 T finely chopped dill pickles, plus 1/4 C juice from the jar
1 1/4 C sour cream
1/2 C mayonnaise
1 T ranch seasoning 
2 tsp yellow mustard
1 tsp kosher salt
1 tsp ground black pepper
8 slices cooked bacon, chopped, divided
1 1/2 C shredded sharp cheddar
1/4 C thinly sliced green onions, plus more for serving

Preheat the oven to 400 degrees. Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about one hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.   Peel the potatoes, chop into one-inch pieces, and transfer to a large bowl (It's okay if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about one hour.   In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.  Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving two tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onion and the remaining two tablespoons of bacon just before serving.