Place bacon in a large, deep skillet and cook over medium/high heat until evenly browned. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, chopped tomatoes, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.