Decades ago, when I was a young man I was staying with my Grandfather for the weekend. In the morning he was fixing breakfast. He put the bacon on a cooling rack inside of a cookie sheet. I asked how he would get it hot enough on top of the stove with that getup. He smiled and told me that he was fixing bacon, it is meant to be baked, not fried. If it was meant to be fried in a skillet, it would probably have been called fryon, not bacon.
I usually fix my bacon in the oven and have told that story over and over. I found a video that comes somewhat close to the correct way. The main difference is that he is fan folding a sheet of foil that he will throw away when he’s finished. On our site, we are the most concerned with the simplest way to cook. When possible we think of our budget. The way he is doing it is wasteful in terms of time, ease and budget. So, you’ll remember to use a cooking rack inside of the cookie sheet. The reason that is important is because it cooks more uniformly when the hot air in the oven touches all sides of the bacon and when it doesn’t sit in its own fat.
It’s easy to pour the bacon fat into a skillet to fry your eggs and potatoes, so you’ve lost nothing.