Preheat oven to 400 degrees.
Cut bacon into 1/4 inch pieces and cook in a small skillet until crispy. Place on paper towel and set aside.
Slice two russet potatoes into 1/4 inch coins and place into a large freezer bag.
Add olive oil, seasoned salt and pepper to bag. Shake to coat.
Place potatoes on a baking sheet, without overlapping and bake for 15 minutes. This time can vary depending upon how thick you slice the spuds.
While potatoes are cooking, grate 1 cup of cheddar cheese and chop green onions.
Remove pan from oven and top each potato with a generous amount of cheese and bacon. Return to the oven for 3-5 minutes or until the cheese has melted.
Transfer to a serving dish and top each with a small dollop of sour cream and sprinkle with green onions.