1. Preheat the oven to 350°F.

2. Cut each potato in half lengthwise, then slice each half into three equal wedges.

3. Pour enough vegetable oil into a large pot to reach a depth of about 2 inches. Heat the oil to 350°F. Fry the potato wedges in batches until golden and crisp, about 5-7 minutes per batch. Transfer the fried wedges to a paper towel-lined tray to drain.

4. Arrange the fried wedges on a baking sheet and season them with the kosher salt and coarse ground black pepper.

5. Sprinkle the shredded cheddar cheese evenly over the wedges. Top with half of the crumbled bacon.

6. Place the baking sheet in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbling. Then, sprinkle the remaining bacon on top and bake for an additional 5 minutes.

7. Remove the Cheddar Bacon Potato Wedges from the oven, let them cool for a minute, and serve immediately while the cheese is gooey and the wedges are crisp.