Wash 4 medium-sized russet potatoes thoroughly to remove dirt, then microwave on high for about 3 minutes to soften slightly.

Insert wooden skewers lengthwise through the center of each potato for stability during spiralizing. Lay them flat on a cutting board.

Using a sharp knife, slice each potato in a spiral motion, creating thin rings. Gently pull spiraled layers apart for better heat circulation.

Preheat oven to 425°F (220°C). Brush potatoes with olive oil and sprinkle with gochugaru and kosher salt. Roast for 45-60 minutes.

Lay bacon flat on a foil-lined baking sheet and cook in the oven for 20-25 minutes until crispy, turning halfway.

Sprinkle shredded sharp cheddar cheese over the hot potatoes, then broil for 2-3 minutes until cheese melts and bubbles.

Mix sour cream, fresh lemon juice, and a pinch of salt in a small bowl. Set aside for drizzling over potatoes.

Drizzle the sour cream mixture over cheesy potatoes and finish with crumbled bacon and finely sliced scallions. Serve warm.