Rinse the red skin potatoes under cold water to remove any dirt. Cut each potato into quarters for uniform cooking. Transfer the cleaned and cut potatoes into a large mixing bowl.

In a small bowl, mix the dried onion flakes, dry parsley, kosher salt, and black pepper. Pour the melted butter over the potatoes. Sprinkle the seasoning blend over the potatoes and toss gently until evenly coated.

Preheat oven to 400 degrees F (200 degrees C). Spread the seasoned potatoes in a single layer in a large baking dish. Roast for approximately 1 hour, or until the potatoes are fork-tender.

While the potatoes roast, cook the bacon in a frying pan over medium heat until crispy. Remove the bacon and set aside. Slice the green onions for garnishing.

Once the potatoes are fork-tender, drizzle ranch dressing over them. Sprinkle crispy bacon evenly over the top. Add a generous layer of shredded cheddar cheese.

Return the baking dish to the oven for 5 minutes or until the cheese is melted and bubbly.

Remove from the oven and garnish with sliced green onions. Serve hot as a side dish.