First, chop the bacon into small chunks and fry over medium-high heat until crispy, about 8 to 10 minutes. Transfer to a dish lined with paper towels to drain excess grease and set aside.
Next, heat vegetable oil in a frying pan over medium-high heat. Add the diced potatoes and season with paprika, salt, and pepper. Cook until crispy, stirring occasionally, about 10 to 15 minutes, then set aside.Alternatively, you can cook the potatoes right in the bacon grease and skip the vegetable oil. (This also means one less dirty pan to clean!)
Next, warm the tortillas between dampened paper towels in the microwave for about 30 seconds, or until soft and pliable.
Finally, assemble the tacos. Fill each tortilla with 1-2 spoonfuls of potatoes and 1 tablespoon of shredded cheddar, then top with bacon bits, a few dollops of sour cream (or Greek yogurt), and scallions. Serve immediately.