2Slice potatoes Hasselback style, making very thin slices but being very careful not to cut all the way through.
3In a small bowl, mix together melted butter, parsley, basil, oregano and garlic.
4In a small frying pan, fry up the bacon until crisp. Drain well on paper towels. Crumble & set aside.
5Line a baking dish with foil. Spray with non-stick spray. Arrange potatoes in baking dish. Drizzle with olive oil, then using your hands rub the oil all over the surface of the potatoes.
6Bake in oven for 15 minutes. Then take out and, using a basting brush give a nice coating with the butter-herb mixture.
7Place back into the oven for 15 minutes, then baste again.
8Repeat baking & basting every 15 minutes until potatoes are tender inside and browned & crispy on the outer edges. 1/2 way through baking, sprinkle a little Parmesan, then baste.
9When potatoes are done (about an hour or so), sprinkle with some shredded cheese, and bake for 5-10 minutes more just until cheese is melted. Remove from the oven and top immediately with the crumbled bacon.