While potatoes are roasting, heat a large nonstick skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until starting to brown, about 4 to 5 minutes. Stir in the onion and cook 2 minutes. Add the bell peppers, jalapeño, and cumin. Cook, stirring occasionally, until peppers are crisp-tender, about 4 to 5 minutes. Add to the bowl with the potatoes. Add remaining 1 tablespoon oil, green onions, cilantro, lime juice and salt to the potatoes. Toss to mix. Serve warm or at room temperature.