1 pound small potatoes
2 tablespoons olive oil
1 teaspoon salt
Cheddar cheese, cut into small squares
Light sour cream, for topping
Sliced green onions, for topping
Bacon crumbles, for topping
Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil.
Using a sharp knife, slice into a potato making several cuts in a row without cutting all the way through the potato and place on the baking sheet. Repeat this step until all potatoes are sliced. Drizzle olive oil over the potatoes and sprinkle with salt.
Bake for 30 minutes or until the potatoes are tender. While the potatoes are cooking, slice the cheese block into small squares. After removing the potatoes from the oven, place the cheese squares in between the cuts on the each potato. Return to the oven for an additional 5 minutes or until the cheese is melted. Let cool for a few minutes before topping with sour cream, bacon and green onions. Serve while potatoes are still warm.