Preheat the oven to 450 F.

Wash and dry @ 1 pound of fingerling potatoes. Carefully cut each potato once lengthwise, so they are cut in half.

In a large mixing bowl, combine the halved fingerlings, 2 T olive oil, 1 t salt and 1 t pepper, and paprika. Toss or stir to coat well.

Place fingerlings cut-side-down on a parchment-lined or greased baking sheet in a single layer. Bake for 30-40 minutes or until fork tender.

While the potatoes roast: Wash and dry 2 or 3 stalks of green onions. Scissor or chop them into small pieces, @ ¼ c and set aside. 

In a skillet, cook the bacon until crisp. Transfer to a paper towel to cool and drain, then crumble into small pieces. Set aside.

If cheese is a block, shred then measure out 1 c AFTER shredding/grating. Set aside.

Prepare the mashed potatoes according to directions, or pull out your leftover mash.

Then, in a medium bowl, combine mashed potatoes, cooked bacon, and green onion. 

Test a fingerling with a fork at the 30-minute mark; it should enter easily. Once all fingerlings are done, remove from oven. Spoon mashed potato/bacon mixture onto the fingerlings, smooth with back of spoon, and top with all of the cheese. 

You warm it all just enough to melt the cheese: Reduce oven temp to 325F and bake for 10-15 minutes to warm through the potatoes and melt the cheese.

OR to get a browned top on the mashed potatoes: Keep the oven at 450F and return to bake undisturbed for another 8 minutes.

Serve warm. Offer fresh cracked pepper and a container of sour cream for self serve.