golden and the centers are tender when pierced with a fork.
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. Shred the cheddar cheese and slice the green onions.
When the potatoes are tender and browned around the edges, remove the pan from the oven. Gently nudge the slices closer together so there are fewer gaps, creating a solid “chip” layer.
