-
1
Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top.
-
2
Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through.
-
3
Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool.
-
4
Crumble cooled bacon.
-
5
Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet.
-
6
Reserve the poured-off drippings.
-
7
Increase the oven temperature to 450 degrees F.
-
8
Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper.
-
9
Place the potatoes cut-side-down on the baking sheet in a crowded single layer.
-
10
Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
-
11
Remove the potatoes from the oven and place the baking sheet on a heat-safe surface.
-
12
Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer.
-
13
Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
-
14
Transfer the potatoes to a platter with a large spatula.
-
15
Top with dollops of sour cream and the scallions.
-
16
Finish by squeezing the lemon over the top.
-
17
Serve hot.
