Preheat oven to 400°F.

Wash and dry the little potatoes, then put them in a large mixing bowl. Drizzle olive oil on top and sprinkle on dried herbs, salt, and pepper.

Mix with a spoon, then put potatoes on two baking pans with a lot of extra room. Use more baking pans if necessary and bake in multiple batches.

Bake for 35 minutes or until potatoes are tender, cooked all the way through. You should be able to easily push a fork all the way through.

Remove them from the oven, then turn oven to 450°F.

Use a fork to gently smash the potatoes, leaving a little room in between each one. Smash until they're about 1/2 inch thick.

Brush on a little olive oil and bake for 10-15 minutes or until the edges just start to turn brown.

Take potatoes out of the oven and carefully turn them over. Brush on a little more olive oil and bake for another 10-15 minutes. The edges should start to turn brown with the edges slightly crispy.

Sprinkle on shredded cheese, drop a tiny spoonful of sour cream, then top with bacon pieces and green onions.

Serve warm.