Small Cheese Bacon Fries Recipe

Preheat and prepare fries

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and place a wire rack on it if available for crisper fries. Spread the frozen fries in a single layer on the rack or sheet. Lightly spray or drizzle with 1 tablespoon vegetable oil and toss to coat. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Bake the fries according to package instructions for extra-crispy time (typically 18–25 minutes), flipping once halfway, until golden and crisp. Remove from oven and keep on the warm baking sheet.

While the fries bake, cook the bacon. Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, 8–12 minutes. Transfer to a paper towel–lined plate to drain and cool slightly, then crumble or chop into small pieces.

Make cheese sauce

In a small saucepan over low heat, combine 2 tablespoons softened cream cheese and 2 tablespoons milk. Stir until smooth. Add 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella in batches, stirring until melted and smooth. Stir in 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt. Keep warm over the lowest heat, stirring occasionally. If the sauce is too thick, add up to 1 tablespoon more milk to reach a pourable consistency.

Alternatively, you can assemble shredded cheeses directly on the fries and broil briefly (see assembly) instead of making a separate sauce.

Arrange the hot fries on the baking sheet in an even layer. If you made the cheese sauce, spoon it evenly over the fries so they are well coated. If using shredded cheeses without sauce, evenly sprinkle the cheddar and mozzarella over the fries.

Sprinkle the crumbled bacon evenly over the cheese-topped fries. Place the baking sheet under the broiler (or in the oven at 425°F/220°C) for 1–2 minutes, watching closely, until the cheese is bubbly and lightly browned. Remove carefully.

Top the fries with sliced green onions, optional pickled jalapeños, and a light sprinkle of chopped parsley or cilantro if using. Serve immediately while hot and cheesy.