Preheat your oven to 350°F (175°C). Wash and scrub the large baking potatoes, then cut each into wedges about 1 inch thick. Spread them out on a clean kitchen towel to remove excess moisture.

In a large pot or deep fryer, pour vegetable oil until about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F, testing with a small piece of potato.

Carefully place the potato wedges in batches into the hot oil, frying for about 4-5 minutes until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.

Arrange the fried wedges on a baking sheet. Sprinkle generously with kosher salt and coarse ground black pepper.

Sprinkle shredded cheddar cheese over the wedges, then add half of the crumbled bacon on top.

Bake in the preheated oven for about 15 minutes until the cheese is melted and bubbly. Add the remaining crumbled bacon and bake for an additional 5 minutes.

Remove from oven and let cool slightly before serving with your favorite dips.