1 tbsp vegetable oil, Canola, or Olive Oil
6 slices bacon, uncooked
2 green onions, diced
2.5 c cheddar cheese, shredded
3 russet potatoes, Scrubbed clean
1 tbsp Italian Seasoning
Salt/Pepper, to taste
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Let the bacon rest for a few minutes at room temperature.
Slice into about 3/4-inch slices the potatoes.
Brush each potato slice with oil, then sprinkle salt and pepper to season.
Arrange the potato slices onto a baking sheet.
Place them inside the preheated oven and bake for 25 minutes or until golden brown and fork-tender.
Meanwhile, put a small skillet on the stove and turn the heat to low.
Add the thawed bacon, then cook until crispy and brown. Remove the bacon from the skillet onto a clean plate. Add the bacon grease into a small bowl.
Remove the potatoes from the oven, then brush the top and bottom with the bacon grease.
Put them back inside the oven and bake for another 10 minutes.
Reduce the heat to about 175 degrees C or 350 degrees F, then sprinkle a generous amount of cheese and crumbled bacon on top. Bake for another 5 minutes or until the cheese has melted completely.
Remove from the oven, then garnish Italian seasoning and green onions.
Serve immediately with sour cream and enjoy!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.