Loaded Fries Recipe

Prepare potatoes

Cut the potatoes into 1/4–1/2 inch (6–12 mm) fries. Rinse well in cold water until the water runs clear to remove excess starch, then drain.

Soak

Place cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to crisp them. If short on time, 15 minutes helps somewhat.

Dry fries

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture prevents crisping.

Cook fries (two methods)

Frying method: Heat vegetable oil in a heavy pot or deep fryer to 160°C (320°F). Blanch fries in batches for 4–5 minutes until soft but not browned. Remove and drain. Increase oil to 190°C (375°F) and fry until golden and crisp, 2–3 minutes. Drain on paper towels and season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp paprika while hot. Baking method: Preheat oven to 220°C (425°F). Toss dried fries with 60 ml oil, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp paprika. Spread in a single layer on two parchment-lined baking sheets and bake 20–30 minutes, flipping halfway, until golden and crisp.

Cook bacon

Cut bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon pieces until crisp, about 6–8 minutes, stirring occasionally. Transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon fat for flavor if desired, discard the rest or save for another use.

Make creamy cheese sauce

In a small saucepan over low heat, combine softened cream cheese and 60 ml whole milk. Stir until smooth and warmed through. Add 120 g grated cheddar (reserve 30–40 g for topping) and stir until melted and smooth. Taste and season with a pinch of salt and a few grinds of black pepper. If too thick, add a splash more milk (1 tbsp / 15 ml at a time) until you reach a pourable but creamy consistency.

Assemble loaded fries

Place the hot fries on a large ovenproof platter or serving tray. Evenly drizzle or spoon the warm creamy cheese sauce over the fries. Sprinkle the cooked bacon pieces over the cheesy fries. Scatter remaining grated cheddar on top. If you want the cheese extra melty, place the assembled tray under a preheated broiler for 1–2 minutes until cheese melts and bubbles — watch closely to avoid burning.

Finish and serve

Top the loaded fries with dollops of sour cream (distribute 120 ml evenly) or drizzle it lightly. Sprinkle sliced green onions and chopped chives over the top. Add additional salt and pepper to taste. Serve immediately while hot and gooey.