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Preheat oven to 450 degrees.
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Wash and dry potatoes, leaving skin on.
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Slice potatoes into .25-inch rounds and place in a large bowl.
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Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
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Place potatoes, in a single layer, on a greased baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
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Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
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Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
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Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream and salsa.