Instructions
COOK THE BACON: Spread the bacon strips on a large rimmed baking sheet and place on the center rack of a COOL oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crispy as you like it. I take ours out at 18 minutes and it has a great balance of chewy crispiness. If you like your bacon crispy enough to crumble, you’ll probably want to cook it a minute longer.
COOK THE POTATOES: While the bacon is cooking, peel and slice the potatoes. Transfer the bacon to a paper towel-lined plate to drain. There should be 2 to 3 tablespoons of bacon fat left in the pan. (If there is more, drain a little). Place the potatoes in the skillet and toss them with tongs to coat them well with the bacon grease. Sprinkle with salt and pepper. Spread the potatoes in a single layer and bake for 20 minutes, stir well and bake another 20 minutes. Stir again, making sure none of the potatoes stick to the pan. Bake for another 15 minutes.
Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with grated cheese and chopped bacon. Return the tray to the oven and bake for 2 to 3 minutes more, until the cheese has melted. Top with sliced green onions just before serving. Enjoy.