Loaded Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into fries about 1/3–1/2 inch thick for crispy yet tender fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Parboil (optional for extra crisp)

If you want a tender interior, put fries in a pot of cold salted water, bring to a simmer and cook 3–4 minutes until just beginning to soften. Drain well and pat completely dry with clean kitchen towels or paper towels.

Season and roast

Preheat oven to 220°C (430°F). Toss the dried fries with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp paprika until evenly coated. Spread in a single layer on a rimmed baking sheet (use two sheets if needed to avoid crowding). Roast for 25–35 minutes, flipping once halfway through, until golden brown and crisp.

Prepare toppings

While fries roast, crisp the bacon in a skillet over medium heat until browned and crisp, about 6–8 minutes; transfer to a paper towel-lined plate and chop into bite-sized pieces. Shred cheeses if not pre-shredded. Slice green onions and jalapeños, and chop cilantro.

Melt cheese

When fries are golden and crisp, remove baking sheet from oven. Sprinkle the shredded cheddar and Monterey Jack evenly over the fries, then return to oven for 2–4 minutes, or place under a broiler for 1–2 minutes, until cheese is melted and bubbly. Watch closely to avoid burning.

Add bacon & veggies

Remove the cheesy fries from oven and immediately scatter the chopped bacon, sliced jalapeños, and half the green onions over the melted cheese so they stick.

Make crema

In a small bowl whisk together 3/4 cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp hot sauce (optional) and 1/4 tsp smoked paprika until smooth. Taste and adjust salt or lime as desired.

Drizzle and garnish: Drizzle the crema over the loaded fries. Sprinkle the remaining green onions and chopped cilantro on top. Serve immediately while hot so cheese stays melty.