SERVES:
6 as a side

INGREDIENTS:

2 pounds red baby potatoes
olive oil for coating potatoes
black pepper to taste

6 slices thick cut bacon or 8-9 slices regular cut bacon

approx. 1/3 cups sliced green onions
approx. 4-ounces grated cheddar cheese

PROCEDURE:

Preheat the oven to 375 degrees and then cut some of the larger potatoes in half, leaving the smaller ones whole.

Toss those with olive oil and black pepper to taste, spread them out on a heavy bottomed baking tray and place the tray into the preheated oven.

Lay out 6 thick cut, or 8-9 regular cut, slices of bacon on a baking tray on top of a sheet of parchment paper and place that into the oven as well.

Keep your eye on the bacon, it'll take less time than the potatoes to cook and, once it is nice and crisp, drain it on paper towels.

At some point, you'll need to thinly chop a handful of chives or green onions and also grate about 4-ounces of cheddar cheese.

Once the bacon has cooled down, chop it up a little bit.

The potatoes should be soft to the touch after about 35-40 minutes.

Add the cooked potatoes to a large mixing bowl and add the grated cheddar cheese and green onions and use a potato masher to smash them.

When you're happy with that, add the chopped bacon, fold everything together and it's good to go.

HINTS:

Shape any leftover potatoes into patties and saute them as potato cakes.