Divide the bag of fries in half and use the other half later.
Heat oil to 350 degrees. If you do not have a thermometer, make sure the oil is hot enough so that when you set a French fry in the oil, it will cook immediately. If the French fry sinks to the bottom and barely bubbles, it is not hot enough.
Fry the potatoes in small batches. They are done when they are golden brown and float to the top. (I like to use a Dutch oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries cooking.
When all French fries are cooked and drained, place them on a platter.
Salt the French fries if you like and sprinkle on cheese and cooked bacon.
Pop these back into a warm oven until the cheese begins to melt.
Here is a dipping sauce suggested by Jane Coyle:
1 16 ounce bottle Ranch Dressing
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon white pepper
1 teaspoon black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
Combine all ingredients and let refrigerate overnight for the best flavor.