Place the potatoes into a large pot and cover with water.  Add a healthy handful of salt.  The water should have enough salt to taste like the ocean.

Bring the potatoes to a boil and allow to cook until tender when pierced with a knife – about 15 minutes.

Drain the potatoes in a colander and allow to cool.

Preheat the oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil.  Set aside.

In a large bowl, add the melted butter, garlic, Kosher salt, and black pepper.  Stir to combine.

Slide the cooled potatoes into the bowl and toss to coat them with the butter mixture.

Dump the potatoes and butter mixture onto the prepared pan.

Use the bottom of a glass to smash the potatoes into a flattened round.  Don’t flatten them too much.

Bake the potatoes until they are crispy around the edges, about 20 minutes.  Remove the pan from the oven.

Top with the cheddar and bacon.  Return the pan to the oven and bake another 3 -5 minutes or until the cheese is melted and bubbly.

Remove the potatoes from the oven.

Carefully top each one with a dollop of sour cream and a sprinkling of chopped green onion.

Serve hot.