Potatoes, bacon, and cheese: three things that should always go together. Can’t beat it. The outside of the potatoes get a little crispy in the oven, but stay soft in the center. Yukon potatoes are slightly more flavorful than other baking potatoes, but you can feel free to substitute with any slightly waxy spud. That “slightly waxy” qualifier is kind of important, though, because otherwise your potatoes will fall apart before they make it to your plate. And that’s just upsetting.
And lastly, feel free to experiment with cheese. I suggest either Parmesan or cheddar (my personal favorite, but I’m told it’s a little more expensive in Montreal).
Note: this is in no way a “healthy” dish.