Microwave the potatoes for about 3 minutes until slightly softened, allowing easier skewer insertion.

Preheat your oven to 425°F (220°C).

Insert a skewer through the center of each potato and spiral cut with a knife, making thin slices without cutting through.

Arrange the potatoes on a baking sheet, brush with olive oil, and sprinkle with gochugaru and kosher salt.

Roast the potatoes in the oven for 45 minutes to 1 hour until they are soft inside and crispy outside.

While potatoes roast, cook the bacon on a lined baking sheet for 20-25 minutes or until crispy.

Sprinkle shredded sharp cheddar over the roasted potatoes and broil for an additional 2-3 minutes.

Mix sour cream, lemon juice, and a pinch of salt in a small bowl for a tangy drizzle.

Garnish with the sour cream mixture, crumbled bacon, and scallions before serving warm.