1. Once the potatoes have been washed and cut, rinse very well under cold water to remove the excess starch. Place in a large bowl and cover with very cold water. Allow to sit for 2 hours. Drain the water and rinse off the potatoes. Cover with water again and let sit for another 1-2 hours (the longer you let them sit, the crunchier they will get in the oven. You are removing the excess starch from the potatoes by doing this).
2. Preheat the oven to 450°F and line two large rimmed baking sheets with foil. Remove the potatoes from the water and dry very well with towels. Place on prepared baking sheets without overcrowding them. This allows for the air to circulate around the potato and creates crispiness. If you overcrowd the baking sheets, the potatoes will only steam. Drizzle the potato wedges with oil and season liberally with salt and pepper. Toss to coat.
3. Bake for 20 minutes, then turn the potato wedges over, and continue to bake for another 20 minutes. They should be browned and crispy.
4. Meanwhile, crisp the bacon in a large cast iron skillet. Crumble and reserve a little bit of the bacon grease in the skillet (I get rid of most of it but can’t bring myself to wipe the skillet clean. It’s BACON flavor!). Once the potatoes are done baking, remove from oven and reduce the oven temperature to 350°F. Place the fries in the skillet and top with the bacon, cheese, scallions, and jalapeños. I do this in layers: I put a layer of fries down, add half the toppings, and then top that with another layer of fries and another layer of the toppings.
5. Bake for 5-10 minutes, or until the cheese is melted and gooey. Serve immediately directly out of the skillet with ranch dressing on the side.

NOTE:

1. I do not peel my potatoes because I LOVE the flavor and texture of the crispy skin, but you can definitely peel them if you prefer skinless spuds. This method works for the nude frenchies as well.