Preheat your oven to 450F.
Start by crisping up 6 strips of bacon. Once crisp, remove from the pan and quickly chop.
Into the same pan over medium heat (you can remove a little bit of bacon fat if you’d like) add diced garlic and onions. Saute for 2-3 minutes. Next add in 1 thinly sliced russet potato. Reduce your heat and gently stir. We don’t want to break the potatoes.
Once your potatoes are soft, remove from the heat and add in 1 tsp of smoked paprika and a pinch of salt. Give it a gentle stir.
To a flatbread (or naan bread) add sour cream and spread it end to end. Evelyn layer on your potatoes and onions, shredded cheese and a sprinkle of bacon.
Bake in the oven for 12-15 minutes.
Remove from the oven, add a few extra dollops of sour cream, bacon, fresh dill and green onions.
