Baked potatoes with cheese and bacon

Ingredients:

• 6 thick slices of bacon (about 200 g)
• 900 g fingerling potatoes (yellow, red, or purple), halved lengthwise
• 2 cups grated sharp cheddar
• 0.5 cup sour cream
• 2 green onions, thinly sliced
• 1 lemon, cut in half

Preparation:

1. Position a rack in the upper third of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, turning once halfway through. Transfer the bacon to a paper towel-lined plate to drain and let cool. Crumble the cooled bacon.
2. Discard the parchment paper and pour the remaining rendered fat from the pan into a separate bowl, leaving only a thin layer of fat. Increase the oven temperature to 230°C.
3. Toss fingerling potatoes with 2 tablespoons of rendered bacon grease, 1 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the potatoes, cut-side down, on a baking sheet in a single, tight layer. Bake until the potatoes begin to brown, 15 minutes, then flip and continue baking until cooked through and golden brown and crisp, about 15 more minutes.
4. Remove the potatoes from the oven and place the baking sheet on an ovenproof surface. Using a spatula or wooden spoon, push the potatoes together so they're close together but in a single layer. Sprinkle the potatoes with cheese and bacon, return to the oven, and bake until the cheese is melted, 2-4 minutes.
5. Using a large spatula, transfer the potatoes to a serving platter. Drizzle with sour cream and sprinkle with green onions. Sprinkle with lemon juice and serve hot.