Loaded Fries Recipe

Cook fries

Preheat oven to 425°F (220°C) if baking. Spread the frozen fries in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Toss with 2 tbs oil and 1/2 tsp kosher salt. Bake 20–25 minutes, flipping halfway, until golden and crispy. Alternatively, heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C) and fry in batches until golden, 3–4 minutes per batch; drain on paper towels and sprinkle with salt.

Prepare cheese topping

While fries finish cooking, tear the white and yellow American cheese slices into small pieces. For a quick melty finish, place the torn cheese on a microwave-safe plate with 2 tbs milk and microwave on high for 15–25 seconds, stirring once, until soft but not boiling (this creates a loose cheese sauce). Alternatively, just use the torn slices to melt over hot fries in step below.

Crisp bacon

Cook the bacon until crisp: either in a skillet over medium heat, turning occasionally, about 8–10 minutes; or on a baking sheet in the oven at 400°F (200°C) for 15–18 minutes. Transfer to paper towels to drain and cool, then chop or crumble into bite-size pieces.

Prepare green onions and ranch

Thinly slice the white and green parts of the scallions. Place ranch dressing in a squeeze bottle or small bowl for drizzling.

Place the hot fries on a large platter or individual plates in an even layer.

Immediately scatter the torn or sauced American cheese evenly over the hot fries so it melts. If using torn slices without milk, you can put the fries under a broiler for 30–60 seconds to help cheese melt—watch closely to avoid burning.

Sprinkle the crumbled bacon evenly over the melted cheese and fries.

Drizzle ranch dressing over the top to taste (about 2–4 tablespoons per serving).

Scatter the sliced green onions over everything, then grind a little black pepper on top.

Add optional garnishes such as chopped parsley or pickled jalapeños if desired. Serve immediately while hot and cheese is melty.