Cut potatoes with a mandoline into shoestring thick fries (or if you are cutting them by hand, as thin as you can get them!). Place in a large bowl, cover with cold water and refrigerate for about 30 minutes.

While you are letting the potatoes soak, make the garlic cheese sauce. Melt the cream cheese in a small saucepan over medium heat. Stir in milk, shredded cheddar cheese, and 1 tsp garlic powder. Once the cheese has melted remove from heat. If the sauce seems a little too thick, add additional milk until it reaches the desired consistency.

Pour oil to a depth of approximately 3" in a Dutch oven or other heavy bottomed pan and heat over medium-high heat until thermometer reads 350 degrees. Drain potatoes and dry thoroughly with paper towels (if they are wet with water, this will cause the hot oil to boil over so be careful!). Working in small batches, add potatoes to the oil and fry, tossing occasionally, until crisp and golden brown. Transfer fries to paper towels to drain and sprinkle with sea salt and garlic powder.

Divide fries evenly between two bowls. Top each with the garlic cheese sauce and colby jack cheese. Place bowls in microwave, or under a broiler if they are oven safe, until cheese has melted (about 30 seconds to 1 minute). Finish with a drizzle of ranch dressing and bacon pieces.