1 lb yukon gold potatoes; about 2'' in length
1 tbsp olive oil
1/2 tsp kosher salt
4 slices cheddar cheese; 1'' squares, sliced thin
1/4 cup sour cream
2 slices bacon; cooked, drained, crumbled
1 large green onion; sliced

1. Preheat oven to 400F. Line a baking sheet with aluminum foil; set aside.

2. Using a sharp knife, cut a small slice off the bottom of the potatoes to allow them to sit flat. Make 1/8 to 1/4 inch slices in each potato making sure that you don't cut all the way through the potato.

3. Coat the potatoes in olive oil and place on prepared baking sheet. Sprinkle with salt and freshly ground black pepper.

4. Bake for 30 to 35 minutes, or until the potatoes are tender.

5. Remove potatoes from oven. Place cheese squares between every other potato slice. Return to oven for 5 more minutes, or until cheese has melted.

6. Let potatoes cool 10 minutes before topping with sour cream, crumbled bacon, and green onions.

Serve warm or at room temperature.