Begin by peeling and cutting the large russet potatoes into thick fries. Place the cut fries into a large bowl and cover them with cold water. Allow them to soak for at least 30 minutes up to 2 hours.

While the fries are soaking, preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.

After soaking, drain the fries thoroughly, then use paper towels to pat them dry completely.

In a large mixing bowl, toss the dried fries with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Spread the seasoned fries out in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the fries for 20 minutes. After the initial time, flip the fries and continue baking for an additional 15-20 minutes.

In a medium saucepan over medium heat, melt the butter until bubbly. Whisk in the all-purpose flour for about 1-2 minutes to form a roux.

Gradually whisk in the milk, cooking and stirring regularly for about 5-7 minutes until thickened.

Once the sauce has thickened, remove it from heat and stir in the shredded cheddar cheese until melted and smooth.

Remove the fries from the oven and drizzle the warm cheese sauce over them, adding more shredded cheese if desired.

Return the loaded fries to the oven for just 2-3 minutes, allowing the cheese to melt.

Once out of the oven, top with crumbled bacon, sour cream, and chopped green onions. Serve immediately while hot.