Preheat oven to 400 degrees F. Line a small baking or cookie sheet with aluminum foil. Brush olive oil on the inside walls and bottom of two (1 cup) ramekins (my ramekins measured 3 1/2 inches by 2 1/8 inches).
Lay one (1) slice of uncooked bacon on the bottom and up the sides of each ramekin, letting the excess bacon hang over the edges. Lay the 2nd piece of bacon, cross-wise in the same fashion, in each ramekin. You will now have four (4) excess bacon edges hanging over each ramekin.
Starting with the sliced potatoes, alternate three (3) layer of potatoes and three (3) layers of Swiss cheese in each ramekin. Sprinkle some black pepper over the top of each one. Pull the bacon edges up and over towards the center of each ramekin. Use a wood toothpick to secure the four edges together (this will keep the bacon from curling during the cooking process).
Place the prepared ramekins on the prepared baking sheet and bake approximately 30 minutes or until the bacon is crisp and the potatoes are tender. Test the potatoes for tenderness with a sharp knife. Bake for an additional 10 to 15 minutes, if needed.
Remove from oven and let cool approximately 5 minutes; then pour off any excess bacon grease. I like to use my oven mitts or a canning jar lifter.
Allow ramekins to cool another 15 minutes. Using a knife or hard plastic frosting spreader, run it around the edges of the ramekin to release the crisp bacon. Invert the ramekin onto individual serving plates.
Makes 2 servings.
This recipe does not call for the addition of salt because the bacon is already salted. I did use a Penzey's spice product called Forward to sprinkle lightly over each layer of potatoes. It has no salt in it, but has numerous other spices (such as paprika, onion, turmeric, basil, and a few other spices). You could use fresh or dried thyme, or any other herb or spice that appeals to you.
Bacon Potato Bake Recipe: https://whatscookingamerica.net/karencalanchini/baconpotatobake.htm