Grilled potatoes with cheese and sour cream, fried in a pan

Ingredients:

• 3 russet potatoes, thinly sliced
• 8 slices bacon, cut into 2.5 cm pieces.
• 230 g cheddar, finely grated
• 2 tbsp sour cream
• 3 green onions, chopped

Preparation:

1. Prepare your grill for direct and indirect heat cooking..
   
   For gas grills (with 3 or more burners): Turn all burners to medium-high heat. After about 15 minutes, turn off one of the side burners and reduce the heat to medium on the others.
2. For charcoal grillsPlace a full chimney starter of smoldering, ash-covered charcoal briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups.
   
   Heat a 10-inch cast-iron skillet over direct heat and add the bacon. Cook, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, drain the bacon on a paper towel-lined plate.
3. Add the potatoes to the skillet and season with salt and pepper. Stir to coat with bacon grease, then transfer to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
4. Sprinkle with cheddar and return to direct heat. Cook, uncovered, until the bottoms are golden brown and the cheese is melted (about 10 minutes, depending on the heat of your grill). Let cool for 10 minutes, then drizzle with sour cream in several spots and sprinkle with herbs and bacon.