Preheat your oven to 450°F (230°C). Cut the russet potatoes into fries and arrange them on a baking sheet. Toss the fries with olive oil, Korean chili flakes (or paprika), and salt and black pepper to taste, ensuring all pieces are evenly coated. Bake in the preheated oven for 45 minutes, flipping the fries a couple of times during baking so they brown evenly. I like to use parchment paper for easy cleanup and extra crispiness!

While the fries are baking, start preparing the toppings. Heat a pan over medium heat and add the chopped bacon (if using). Cook until the bacon is crisp, then use a slotted spoon to remove the bacon and set it aside. To the remaining bacon fat in the pan, add the roughly chopped kimchi, thinly sliced onion, and granulated sugar. Stir-fry everything together until caramelized, about 10 minutes. If you prefer a vegetarian option, simply swap the bacon fat for 1 tablespoon of olive oil.

Once the fries are baked and the toppings are ready, it's time to assemble. Arrange the baked fries on a baking dish or keep them on the baking sheet. Sprinkle half of the shredded cheddar cheese evenly over the fries. Spread the kimchi-onion mixture from Step 2 over the cheese, then top everything with the remaining cheddar. Broil for 1-2 minutes, just until the cheese is melted and bubbly. Keep a close eye on it so the cheese doesn't burn—I find watching this step extra satisfying as the cheese gets gooey!

Take the fries out from under the broiler and top them with the chopped scallion and reserved crispy bacon from Step 2. Serve immediately while hot and melty.