- 3 russet potatoes, peeled and each cut into 8 wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 4 slices turkey bacon, or more to taste
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 2 green onions, chopped
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet.
- Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes.
- Bake potatoes in the preheated oven until tender, about 25 minutes.
- Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop.
- Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.