Description
Okay, so picture this: crispy golden fries buried under a mountain of melted cheese, topped with crispy bacon bits, a drizzle of something creamy, maybe some green onions for the illusion of health, and possibly jalapeños if you’re feeling spicy. That’s what we’re working with here. Loaded Bacon Cheese Fries are basically everything good in life piled onto a plate—the kind of food that makes you forget about your responsibilities and embrace pure, unapologetic indulgence. I’m talking restaurant-quality, game-day, Friday-night-on-the-couch perfection. The fries stay crispy (we’re doing this right), the cheese is gooey and melted in all the right places, and the bacon adds that salty, smoky crunch that makes everything better. I made these for a Super Bowl party once and people literally fought over the last serving. Someone asked if I was opening a food truck. These fries inspire violence and entrepreneurial questions.
Ingredients
For the Fries:
- 2–3 lbs russet potatoes (about 4–5 large potatoes)
- 3–4 tbsp vegetable or canola oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Toppings:
- 8–10 strips bacon, cooked crispy and crumbled
- 2 cups shredded cheddar cheese (sharp cheddar is king here)
- 1 cup shredded mozzarella (for extra melt factor)
- 1/2 cup sour cream
- 1/4 cup ranch dressing (or more, live your life)
- 3–4 green onions, sliced thin
- Pickled jalapeños (optional but recommended)
- Hot sauce for drizzling (optional)
Optional Add-Ons:
- Guacamole or diced avocado
- Pico de gallo or salsa
- Queso sauce instead of regular cheese
- Crumbled blue cheese for the fancy folks
- Chili for chili cheese fries vibes
Equipment:
- Large baking sheet
- Parchment paper or aluminum foil
- Wire rack (optional but helpful)
- Large skillet for bacon
- Mixing bowl
Instructions
Cut your potatoes into fries. Aim for about 1/4 to 1/2 inch thick—you want them substantial enough to hold toppings but thin enough to get crispy.
Pro tip: Cut them all roughly the same size so they cook evenly. Nobody likes some fries burnt and others raw.
Soak the cut fries in cold water for at least 30 minutes, up to 2 hours if you have time. This removes excess starch and makes them crispier. TRUST ME ON THIS.
Drain and pat them completely dry with paper towels or a clean kitchen towel. Moisture is the enemy of crispiness.
While the fries are soaking, cook your bacon until it’s crispy. I like using the oven method—lay strips on a foil-lined baking sheet and bake at 400°F for 15-20 minutes, flipping halfway.
Alternatively, fry it in a skillet over medium heat until crispy, flipping occasionally.
Drain on paper towels, let it cool slightly, then crumble or chop it up.
Save some bacon grease if you want to add it to your fries for extra flavor. Living dangerously is encouraged.
Oven Method (Easier, Less Mess):
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Toss dried fries with oil, garlic powder, paprika, salt, and pepper in a large bowl until evenly coated.
Spread fries in a single layer on the baking sheet. Don’t crowd them or they’ll steam instead of crisp. Use two sheets if needed.
Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Check at 25 minutes—ovens vary.
For extra crispiness, put them under the broiler for the last 2-3 minutes. Watch them like a hawk so they don’t burn.
Air Fryer Method (Maximum Crisp):
Toss fries with oil and seasonings.
Air fry at 380°F for 15-20 minutes, shaking the basket every 5 minutes for even cooking.
Increase temp to 400°F for the last 3-5 minutes to get them extra crispy.
Deep Fry Method (Traditional, Most Crispy):
Heat oil to 325°F in a deep fryer or large pot. Fry in batches for 3-4 minutes until cooked but not browned (first fry).
Remove and drain. Let rest for 10 minutes.
Heat oil to 375°F. Fry again for 2-3 minutes until golden and crispy (second fry).
This double-fry method is restaurant-quality crispy but more work.
Once your fries are crispy and hot, work FAST. Timing matters here.
If using the oven, keep fries on the baking sheet (or transfer to an oven-safe serving dish).
Sprinkle the shredded cheddar and mozzarella evenly over the hot fries. The heat will start melting it immediately.
Pop the whole thing back in the oven (or under the broiler) for 2-3 minutes until the cheese is fully melted and bubbly. Watch it closely under the broiler—cheese can go from perfect to burnt in seconds.
Pull them out of the oven and immediately pile on the toppings while everything is hot.
Sprinkle the crumbled bacon all over. Be generous. This is not the time for restraint.
Drizzle with sour cream and ranch dressing. You can mix them together first or drizzle separately—your call.
Top with sliced green onions and jalapeños.
Add any other toppings you’re using (guac, pico, hot sauce, etc.).
Loaded fries are best eaten RIGHT NOW while they’re hot and the cheese is melty.
Serve them on the baking sheet for casual vibes, or transfer to a big serving platter if you’re feeling fancy.
Provide extra napkins. These are messy. Embrace it.
Grab a fork or just dive in with your hands. No judgment.
Notes
These are basically a meal on their own, but here are some pairing ideas:
- Serve as an appetizer before burgers or wings
- Make them the main event with a side salad (for balance, or whatever)
- Pair with beer, obviously
- Serve alongside other game day foods like sliders and dips
- Add a fried egg on top for breakfast loaded fries (yes, really)
- Serve with extra dipping sauces on the side—more ranch, BBQ sauce, sriracha mayo
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~450 kcal
- Sodium: ~800mg
- Fat: ~25g
- Carbohydrates: ~45g
- Protein: ~12g