Start by microwaving the whole russet potatoes for about 3 minutes, just enough to soften them slightly. This crucial step will make it easier to insert skewers.

Carefully insert a skewer through the center of each potato, ensuring it goes all the way through but doesn’t break the skin.

Using a sharp knife, cut spirals around the potato, starting at the top and moving downward. Aim for even, deep cuts that reach the skewer.

Brush each spiraled potato generously with extra-virgin olive oil. Sprinkle gochugaru or crushed red pepper flakes, and kosher salt on them.

Preheat the oven to 425ºF and arrange your seasoned potatoes on a baking sheet. Bake for 45 minutes to 1 hour.

While the potatoes are baking, line a baking sheet with foil and lay out the thick-cut bacon. Bake until crispy.

Once the potatoes have baked to perfection, sprinkle shredded sharp cheddar cheese generously over each spiraled potato and broil for 2-3 minutes.

In a small bowl, mix sour cream, fresh lemon juice, and a pinch of salt. Once cheese is melted, drizzle the mixture over the potatoes and top with crumbled bacon and scallions.