Canola oil, for frying
4 to 5 medium russet potatoes (3 pounds), scrubbed clean and dried
8 ounces thick-sliced bacon, cut into 1/2-inch pieces
1 small yellow onion, cut into 1/4-inch dice (about 1/2 cup)
3 cups beef stock
1/4 cup all-purpose flour
Kosher salt and ground black pepper
6 ounces cheese curds, broken up into 1/2-inch crumbles
1 tablespoon thinly sliced fresh chives
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