Prepare the potatoes first. Peel and cut the potatoes into large chunks. Bring to a boil in a large pot of salted water and boil until fork tender, about 15 minutes. Drain and transfer into a deep tray for serving.

Meanwhile, prepare the toppings. In a large frying pan, render the bacon slices in batches. Remove from the pan onto a paper towel to cool. Retain all the rendered bacon fat in the pan and add the butter. Melt the butter over low heat, then add the minced garlic and fresh thyme. Cook the garlic over low heat until butter is aromatic. Transfer the garlic butter into a small bowl. Once it cools slightly, skim off any impurities that surface.

Once bacon has cooled, chop into small bits. Chop the green onion and dill.

Once potatoes are cooked and ready, assemble the dish. Season the potatoes with salt and black pepper. Spoon the garlic butter equally over the potatoes. Sprinkle on the cheddar cheese, bacon bits, green onion and fresh dill. Serve immediately, or keep covered and warm. This dish can be reheated/kept warm in the oven.