Preheat the oven to 220ºC.
Using 2 spatula as guide, Cut the potatoes into thin slices or in diamond shape without cutting all the way through them. The incisions should go about three-quarters of the way down.
Place the potatoes in a roasting pan, drizzle with olive oil, add the rosemary and thyme and place the bacon in-between some slices. Add the cheese if desired or place the cheese just 15 minutes before serving the potatoes.
Bake for 1 hour or so until cooked through. (Depending on the size of the potatoes it will take a longer or shorter time.)
Once nearly baked, add the cheese or extra cheese in-between some of the opened baked potatoes slices.
Place back in the oven and continue to bake for a further 15 minutes or until the cheese is melted and crispy.
In the meantime, on serving platter, divide the tomatoes, salad leaves.
Once the potatoes are baked and ready to be served, sprinkle some caramelised onion over and serve with a dollop of crème fraiche and the side of tomato salad.
Enjoy immediately.