Begin by dicing potatoes, skin on or off, your choice.
Finely chop the green onion and bacon.
Toss the potatoes with olive oil, salt, pepper, onions and bacon.
Place a Dutch oven over medium-high heat (grill, directly over the charcoals; gas and stove-top, set gauges accordingly). When the Dutch oven is hot, place a few pieces of the bacon at the bottom of the pot so that the fat begins to coat the bottom of the pot. Once a thin layer of grease is on the bottom, pour the potato mixture into the pot, cover and wait. Stir occasionally to prevent sticking and cause even cooking.
When the potatoes are soft, remove Dutch oven from heat and add cheese. Stir until all of the cheese has melted. Serve with a dollop of sour cream.