Preheat your Blackstone griddle to medium-high heat.
Cook 4-5 slices of bacon until crispy. Drain on a paper towel and keep the bacon fat.
While the bacon is cooking, slice the russet potatoes into 1/4" thick rounds.
Spread some of the bacon fat on the griddle and place the potato slices in the fat. Cook until a nice crust forms, then flip. Chop the cooked bacon and place a small amount on each potato slice. Top with shredded Colby Jack cheese and season with Blackstone Steakhouse seasoning. Cover with a dome to melt the cheese.
Once done, pile the potato slices on a platter, drizzle with ranch dressing, and garnish with chopped chives. Enjoy!
