Loaded Potatoes Recipe

Prep potatoes

Wash and dry the russet potatoes. Using a mandoline fitted with a julienne/shoestring blade (or a sharp knife), cut each potato into very thin matchsticks about 1/8" (3 mm) wide. As you cut, place the cut potatoes into a large bowl of cold water to remove excess starch.

Rinse and dry

Swirl the potatoes in the cold water, then drain and repeat until the water runs mostly clear (2–3 rinses). Spread the drained potatoes on clean kitchen towels or paper towels and pat thoroughly dry—very dry potatoes fry crispier.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles and rises immediately. Use at least 1 cup oil; you may need more for full frying depth.

Fry in batches

Fry the dried shoestring potatoes in small batches (so they don't stick together and oil temperature holds) for 3–4 minutes per batch, stirring gently until light golden and crisp. Use a slotted spoon to transfer to a paper towel–lined baking sheet. Immediately season with 1 tsp salt and 1/2 tsp black pepper while still hot. Let cool briefly.

Cook bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium. For oven: place bacon on a rimmed baking sheet and bake 12–15 minutes until crisp. For skillet: cook turning until evenly crisp, about 8–10 minutes. Transfer bacon to paper towels, drain, then crumble or chop into small pieces.

Prepare jalapeños

While bacon cooks, wash and dry jalapeños. Slice off stems and cut into thin rounds. For less heat, remove seeds and membranes before slicing. Reserve a few slices for garnish.

Assemble cheese and sour cream

Grate sharp cheddar if not pre-shredded. Stir sour cream if separated so it's smooth. Prepare chives by trimming and slicing thinly.

Build loaded potatoes

Arrange a single layer or loose mound of shoestring potatoes on a large serving platter or individual plates. Sprinkle about half of the shredded cheddar over the hot fries so it begins to melt. Scatter crumbled bacon and sliced jalapeños evenly over the fries. Top with remaining cheddar.

Finish

Dollop sour cream across the loaded potatoes (or pipe with a small spoon). Sprinkle sliced chives, a pinch of sea salt and freshly ground black pepper over the top. Add reserved jalapeño slices as garnish. If desired, drizzle hot sauce and serve lime wedges on the side.

Serve immediately while shoestring potatoes are still hot and crisp so the cheese melts into pockets and the contrast with cool sour cream remains. Provide extra napkins—this is best eaten right away.