Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Wash the potatoes and slice into 1/8 – ¼ inch rounds, keep the skin on. Add the potatoes to a large bowl. Add the olive oil, rosemary, thyme, salt, and pepper. Toss to coat.
Pour the potato sliced onto the prepared baking sheet and spread into an even later. Bake for 20 minutes. Remove from the oven, flip the potatoes, and bake for an additional 20 minutes.
Remove the potatoes from the baking sheet and place in a flat iron skillet or round baking dish in an even layer, overlapping slightly. Top with cheddar cheese and the crumbled bacon. Return to the oven for 4-5 minutes or until the cheese is melted.
Top with green onions and sour cream. Serve immediately. Enjoy!
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Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Wash the potatoes and slice into 1/8 – ¼ inch rounds, keep the skin on. Add the potatoes to a large bowl. Add the olive oil, rosemary, thyme, salt, and pepper. Toss to coat.
Pour the potato sliced onto the prepared baking sheet and spread into an even later. Bake for 20 minutes. Remove from the oven, flip the potatoes, and bake for an additional 20 minutes.
Remove the potatoes from the baking sheet and place in a flat iron skillet or round baking dish in an even layer, overlapping slightly. Top with cheddar cheese and the crumbled bacon. Return to the oven for 4-5 minutes or until the cheese is melted.
Top with green onions and sour cream. Serve immediately. Enjoy!
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