8 small russet baking potatoes (about 6 ounces each), scrubbed, unpeeled
Vegetable oil, for brushing and deep frying
Kosher salt and freshly ground black pepper
1/4 cup apple cider vinegar, plus more for serving
1/4 cup white vinegar
2 tablespoons unsalted butter
8 slices thick-cut bacon
2 teaspoons light-brown sugar
2 cups shredded Mexican blend cheese
2 scallions, sliced
Sour cream, for serving
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