Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Don't worry if the potato slices are close together. As the potatoes bake the layers will fan out.
Place the potatoes on a foil-lined baking sheet. Pour the olive oil into a small bowl and use a pastry brush to spread the olive oil all over and in between the slices as much as possible. Season the potatoes with salt and pepper all over.
Bake at 425° for 30 minutes. Remove from oven and brush with more olive oil as layers open up and season with salt and pepper again. Bake for 30 more minutes or until potatoes are tender and crisp.
Remove from oven and sprinkle with cheese all over potatoes, pushing it in between the layers as much as possible. Bake for 5-10 minutes longer or until cheese is melted. Sprinkle immediately with bacon and serve with sour cream and green onions.
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