Loaded Fries Recipe

Prep potatoes

Wash and peel potatoes if desired (skin on is fine). Cut into 1/4–1/2-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak 30 minutes to 1 hour to remove excess starch (helps crisping).

Dry & toss

Drain the potatoes and spread on a clean kitchen towel or paper towels. Pat thoroughly dry. In a large bowl, toss the dried fries with cornstarch, 1 tsp salt and 1 tsp black pepper until evenly coated.

Fry — first fry (blanch)

Heat oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until tender but not browned. Remove with a slotted spoon onto a wire rack or paper towel-lined tray to drain. Let cool 5–10 minutes.

Fry — second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with a pinch more salt and smoked paprika and garlic powder while hot.

Make quick cheese sauce (if using)

In a small saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tsp flour and cook 30 seconds. Slowly whisk in 1/2 cup milk until smooth and thickened (about 2–3 minutes). Reduce heat to low and stir in 1/2–3/4 cup shredded cheddar (reserve 1/4 cup for topping) until melted and smooth. Season with 1/2 tsp salt, 1/2 tsp mustard and 1/2 tsp hot sauce if desired. Keep warm on very low heat, stirring occasionally.

Alternate — use prepared cheese sauce

If using prepared cheese sauce, gently warm it in a small saucepan or microwave and keep covered until assembly.

Assemble cheese

Place hot fries on an oven-safe platter or sheet pan. Sprinkle the 1.5 cups shredded cheddar and 1/2 cup monterey jack evenly over fries. Spoon warmed cheese sauce over as desired. For best melt, place under a broiler for 1–2 minutes until cheese is bubbling and slightly golden—watch closely to avoid burning.

Cook bacon

While fries are cooling between fries or during cheese prep, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-size pieces.

Prep fresh toppings

Thinly slice green onions (both white and green parts). Dice tomatoes. Chop cilantro if using. Drain jalapeños and roughly chop if desired.

Add toppings

After cheese is melted, immediately scatter chopped bacon, green onions, diced tomatoes and pickled jalapeños evenly over the hot cheesy fries. Dollop sour cream in spoonfuls across the fries or serve on the side for dipping.

Sprinkle remaining smoked paprika or a pinch of additional salt to taste. Garnish with chopped cilantro and serve with lime wedges for squeezing over the top to brighten flavors.