Loaded Cheese Fries Recipe
Crispy fries with mixed cheeses, green onions, bacon, ranch sauce and sour cream.
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Ingredients
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Fries
Toppings
Finishing & Seasoning
Method
Fries
Prep potatoes
Wash and peel (optional) the russet potatoes. Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and rinse, then lay out on a clean kitchen towel and pat completely dry.
Coat
Place dried fries in a large bowl. Sprinkle the cornstarch over the fries and toss gently until evenly coated. Season with 1 tsp kosher salt and 1/4 tsp black pepper; toss again.
Cook
Option A - Frying: Heat vegetable oil in a deep pot or fryer to 325°F (163°C). Fry fries in batches for 4–5 minutes until just cooked but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with remaining 1 tsp kosher salt and 1/4 tsp black pepper. Option B - Oven (baked fries): Preheat oven to 450°F (230°C). Toss coated fries with 1/4 cup vegetable oil in a single layer on a rimmed baking sheet. Bake 25–30 minutes, turning once, until golden and crisp.
Toppings
Prepare bacon and cheeses
While fries cook, place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to paper towels to drain, then crumble into pieces when cool. Shred or measure the cheddar and monterey jack cheeses; combine in a small bowl.
Assemble and melt
Arrange cooked fries on an oven-safe serving platter or rimmed baking sheet in an even layer. Scatter the combined shredded cheeses evenly over the hot fries, then sprinkle the crumbled bacon on top. Place under a preheated broiler (or in a 425°F / 220°C oven) for 2–4 minutes, watching closely, until the cheese is melted and bubbly.
Finish
Remove from heat. Drizzle ranch dressing over the fries (or serve on the side). Dollop sour cream in several spots or serve on the side. Sprinkle sliced green onions and optional chives over the top. Finish with a light dusting of smoked paprika, garlic powder, freshly ground black pepper, and sea salt to taste.