Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. You can do this ahead of time and store the potatoes in the fridge this way.

Preheat the oven to 450 degrees F.

Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece.

Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes all over with salt and pepper.

Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.

While the potatoes are roasting, make the bacon. Place the bacon in a skillet over medium-low heat. Sprinkle all over with the chipotle chili powder. Cook, stirring occasionally, until crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess fat.

When the potatoes are done, top them with a crumble or chunk of blue cheese (add however much will fit on the potato!). Stick the pan back in the oven for a minute or two until the cheese melts. Remove and top with the crispy bacon and green onions. Serve!