Preheat the oven to 325 degrees. In a large bowl, gently toss the bacon with the brown sugar and a few grinds of black pepper. Line the first baking sheet with a sheet of parchment paper. Lay your bacon strips on the baking sheet. Then lay another sheet of parchment paper on top of the bacon and nest the second baking sheet within the first baking sheet. Place the baking sheet in the center of the oven and bake for 20 minutes. Check the bacon. If it's not golden brown, then bake for another 10-15 minutes. Check again. Once done, transfer the bacon to a platter. It will harden and become candied. Resist the temptation to munch on these. With kitchen shears, cut crosswise into half-inch sections.

While the bacon is baking, start on the potatoes. Put the potatoes in a large pot and cover with cold water over medium heat. Cover and bring to boil. Cook for another 8-10 minutes until tender, but firm. Drain and let cool.

Once cool to the touch, cut each potato in half. Using a rounded measuring teaspoon or melon baller scoop out the insides to form a cup and place the scooped potatoes into a medium-sized bowl. Mash the potatoes with a masher or with a fork.

In a food processor, add the kimchi and pulse until finely chopped, scraping down the sides as you work. In a small pan over medium-high, add a couple of teaspoons of cooking oil. Saute the kimchi until the liquid starts to evaporate. Add the kimchi to the bowl of potatoes. Add the sour cream. Stir until blended.

Okay, now we're ready to assemble.

Spoon the kimchi mixture into the scooped out potato halves and top with a piece of candied bacon. I found using a small offset spatula really great for this. Repeat until done.

If you'd like to warm the bites up a bit before serving, place the bites on a baking sheet and broil on high for a few minutes. This step is totally optional.