Loaded Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut each potato into 1/3"–1/2" thick sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Par-fry (optional crisp step)

Heat 2 cups of vegetable oil in a large heavy skillet or Dutch oven to 325°F (160°C). Working in batches, fry the dried fries for 3–4 minutes until just cooked through and pale; do not brown. Remove to a paper towel–lined tray. Let cool 10 minutes (this step can be skipped if baking).

Final fry to crisp

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. If you prefer oven fries: toss dried fries with 2 tbs oil and roast on a single layer at 425°F (220°C) for 25–30 minutes, turning once, and season the same way.

Slice the smoked pork belly into 1/4" pieces or dice into 1/2" cubes. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the pork belly in a single layer (work in batches if needed). Sprinkle with 1 tsp brown sugar and 1/4 tsp black pepper. Cook 3–5 minutes per side until edges are caramelized and meat is crisped to your liking. Remove to a paper towel–lined plate to drain. Reserve any rendered fat in the pan.

In a medium saucepan set over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking constantly, for 1–2 minutes to form a blond roux but not brown.

Gradually whisk in 1 cup whole milk, smoothing lumps, and cook until the mixture thickens and coats the back of a spoon, about 3–4 minutes.

Lower heat to medium-low and stir in 1.5 cups finely shredded sharp cheddar, 2 tablespoons softened cream cheese (if using), 1/2 teaspoon Dijon mustard, and 1/4 teaspoon hot sauce. Stir until fully melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to 2 tablespoons additional milk to reach a pourable consistency.

Keep the sauce warm over very low heat, stirring occasionally. If it thickens too much, add a splash of milk and whisk to loosen.

Arrange the hot fries on a large serving platter or individual plates.

Scatter the crisped smoked pork belly pieces evenly over the fries.

Ladle the warm cheddar cheese sauce over the fries and pork belly, using as much as desired to coat and melt into crevices.

Sprinkle 1 teaspoon chile powder evenly over the sauced fries for smoky heat. Taste and add more if desired.

Top with the thinly sliced scallions and optional chopped cilantro for freshness. Serve immediately with lime wedges on the side to squeeze over just before eating.