Take your potatoes and cut them into thick french or steak fries sized pieces.
Add potatoes to a pot of heavily salted water, there should be about 1 inch of water above the potatoes. Cook until tender when poked with a fork.
Dice your bacon and cook pan until crisp. Remove and drain the bacon. Keep about a 1/2 tbsp of bacon fat in the pan.
Turn off the heat, then add the olive oil and butter to your pan.
When the potatoes are done, carefully drain and then add them to the pan. Turn the heat to high, and keep it there until you hear a sizzle. Then decrease to medium low, give them a good toss and leave them be. Every 3 or so minutes, shake the pan to prevent burning or sticking.
Once one side is crisped well turn them over.
When the potatoes are to your crispness, place them in a large bowl and add Old Bay seasoning. Toss the potatoes and evenly coat them.
Place the potatoes in an oven safe dish, sprinkle with cheese and place in the oven until the cheese is melted. When melted, remove and top with bacon.