Cover potatoes with water in a pan over high heat and bring to a boil
Reduce heat to medium low and cook until tender - about 20 minutes
Drain and refrigerate until cold over overnight
Cut potatoes into quarters
In a large skillet over medium high heat, cook bacon until crisp
Drain on a paper towel but reserve 2 Tbsp of bacon grease in skillet
Reduce heat to medium
Add potatoes, red pepper, green onions, salt, garlic and pepper to taste and cook until vegetables are tender and browned, 5-10 minutes, stirring occasionally
Add bacon and cook for 1-2 more minutes
Notes
I always boil my potatoes the night before and then chill them in the refrigerator overnight.
Boil the whole red potatoes until fork tender. Doing it the night before saves time in the morning and the potatoes brown better if they have been refrigerated and have time to cool and chill.
Cooking the potatoes right after boiling them will cause them to fall apart, they will be too soft and you won't get a crispy layer on the outside. If you try to skip the boiling first step the potatoes are too hard. So for perfect potatoes, boil first and then refrigerate until cooled through!