Crispy Cheese and Bacon Potatoes


1/2 pound bacon
3 extra large russet potatoes, peeled and chopped into 1/2″-3/4″ pieces, about 6 cups worth
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
3 green onions, sliced thin
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