2 C. grated cheese (I used cheddar and Monterey jack)
1/4 C. sour cream
1 green onion, sliced
Preheat oven to 425 degrees.
Cut potatoes in half or quartered, and place in baking pan or baking sheet. Toss potatoes with olive oil, a little salt and pepper, and chipotle powder. Roast for about 15-20 minutes, until tender and crispy. Turn potatoes a few times while cooking to cook all sides.
Meanwhile, cook bacon, drain on paper towel, dice into bite sized pieces.
When potatoes are done, toss with bacon and cheese and heat in oven until cheese melts.