Loaded Fries Or Tots Recipe

Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C). Line a rimmed baking sheet with parchment paper if baking.

Toss the frozen fries or tots with 1 tablespoon neutral oil and ½ tsp kosher salt so they are lightly coated. Spread in a single layer on the prepared baking sheet (or place in the air fryer basket in a single layer).

Bake for 20–30 minutes, turning once halfway, until golden and crisp (time depends on fry/tot thickness). For an air fryer, cook 12–18 minutes shaking the basket every 5 minutes until crisp. Remove from oven/air fryer and transfer to an ovenproof platter or leave on the baking sheet.

While fries are cooking, make the queso: in a small saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming.

Whisk in 2 tablespoons all-purpose flour and cook 1 minute, whisking constantly, to form a blond roux (do not brown).

Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Whisk continuously until the sauce thickens slightly, about 2–3 minutes.

Melt cheeses into sauce

Lower heat to medium-low and add 4 oz white American cheese (chopped or sliced), 2 oz shredded white cheddar, and 1 oz softened cream cheese. Stir until cheeses are fully melted and the sauce is smooth.

Season the queso with ¼ tsp garlic powder, ¼ tsp ground black pepper, 1 tsp hot sauce (optional), and ¼ tsp kosher salt. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally. If the queso becomes too thick, thin with up to 2 tablespoons extra milk.

Cook the bacon: while queso thickens (or concurrently with fries), place 6 bacon slices in a cold skillet, then set over medium heat. Cook until crisp, 8–10 minutes, turning occasionally. Transfer to a paper-towel lined plate to drain, then chop into roughly ½-inch pieces.

Prepare scallions and optional jalapeños: thinly slice 3 scallions on the diagonal, separating white and green parts if desired. Drain and set aside 2 tablespoons pickled jalapeño slices if using.

When fries/tots are hot and crisp on the serving tray, drizzle or spoon the warm white queso over them generously so most pieces are coated. Use as much queso as preferred (approximately the full batch yields a thick coverage for 1 lb).

Scatter the chopped smoked bacon evenly over the queso-coated fries. Add dollops of ½ cup sour cream across the tray — for easier distribution, put sour cream in a small piping bag or spoon into small dollops.

Sprinkle sliced scallions over everything and add optional pickled jalapeño slices for heat. Finish with a light crack of freshly ground black pepper to taste.

Serve immediately while queso and fries are hot so toppings are melty and fries remain crisp. Provide extra napkins and a small bowl for additional queso or sour cream if desired.