Loaded Fries Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch sticks. Rinse cut fries in cold water until water runs mostly clear to remove surface starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove more starch for extra crispiness. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss the dried fries with 1 tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper until evenly coated.

Heat vegetable oil in a heavy-bottomed pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes per batch until tender but not browned. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes until golden-brown and crispy. Drain on paper towels and season lightly with additional salt to taste while still hot.

Heat 1 teaspoon olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Add ground beef and break up with a spatula. Cook until browned, about 5–7 minutes.

Stir in smoked paprika, chili powder, ground cumin, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper and cook 1 minute to bloom the spices.

Add 1 tablespoon tomato paste and 2 tablespoons water, stir to combine and simmer 1–2 minutes until mixture is saucy and not dry. Taste and adjust seasoning. Keep warm until assembly.

In a small saucepan melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour and cook 30–45 seconds to make a roux, stirring constantly.

Gradually whisk in 1 cup milk and continue whisking until mixture thickens and begins to simmer, about 2–3 minutes.

Reduce heat to low and stir in 1 cup grated cheddar and 2 tablespoons cream cheese a handful at a time until smooth. Whisk in 1/2 teaspoon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, thin with 1–2 tablespoons of milk.

Keep sauce warm over lowest heat or transfer to a thermos or warm bowl for assembly.

Cook bacon until crispy (pan-fry, bake at 400°F/200°C for 12–15 minutes, or microwave), then drain and crumble. Slice scallions thinly. If using, chop cilantro and set out pickled jalapeños and hot sauce.

Assemble: Spread the hot fries on a large ovenproof platter or serving tray. Spoon or pour warm cheese sauce evenly over fries. Scatter the seasoned beef over the cheese layer.

Top with crumbled bacon, sliced scallions, pickled jalapeños (if using) and chopped cilantro. Dollop sour cream in several spots or drizzle around the top and finish with a few drops of hot sauce if desired.

Serve immediately while fries are hot and cheese is gooey. Provide extra napkins and plates for sharing.