*4 large russet potatoes, scrubbed
*¼ cup Oilerie® Hot Chili Extra Virgin Olive Oil
*Sea salt & freshly ground black pepper, to taste
*2 cups cheddar cheese, shredded
*6 pieces of bacon, cooked & crumbled
*4 green onions, sliced
*½ cup sour cream
Directions1. Slice potatoes 1/4-inch thick and place in a bowl of cold water for 20 minutes. Drain very well and dry potatoes with paper towel.
2. Preheat oven to 400 degrees. Toss potatoes slices with olive oil, salt & pepper in a large bowl. Place on a parchment-lined sheet pan in a single layer and bake 30-35 minutes or until browned and crispy. Remove from oven, then set oven to Broil.
3. Transfer potato slices to a large oven-safe skillet or casserole pan. Arrange potatoes in a single layer, then top with shredded cheese, bacon and green onions. Add a second layer of potatoes and toppings and continue until you have used up all of your potatoes.
4. Once you have completely covered your potatoes, put them back in the oven until the cheese has melted.
5. Remove from oven and serve with sour cream.