Loaded Fries & Baskets Recipe

Prepare potatoes

If using fresh potatoes, cut peeled russets into 1/4- to 1/3-inch sticks. Rinse in cold water until water runs clear to remove surface starch. Soak cut potatoes in cold water for 30 minutes (or up to 2 hours) in the refrigerator. Drain and pat thoroughly dry with kitchen towels. If using frozen fries, skip to preheating oil.

Optional cornstarch toss

For extra-crisp fries: place dried potato sticks in a large bowl, sprinkle with 2 tablespoons cornstarch and toss until evenly coated. Shake off any excess cornstarch.

First fry (blanch)

Heat vegetable oil in a deep fryer or large Dutch oven to 325°F (160°C). Fry potatoes in small batches for 4–5 minutes until pale and pliable but not browned. Remove with a wire skimmer and drain on a wire rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, season immediately with 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper while hot.

Preheat and prep toppings

If using chili or pulled meats hot from fridge, warm in a saucepan over medium heat until hot (about 5–7 minutes), stirring occasionally. Reheat bacon until crisp and crumble. Shred cheeses and slice green onions and jalapeños while fries finish frying.

Assemble classic loaded fries

Place a generous portion of hot fries in a lined basket or platter. Scatter 1 cup shredded sharp cheddar and 1/2 cup pepper jack evenly over fries. Spoon 1 cup warmed chili or 1 cup BBQ pulled pork over the cheeses. Return to oven under a broiler or in a 400°F (200°C) oven for 3–4 minutes, or until cheese is melted and bubbly.

Finish and garnish

Remove from oven and top with 1/2 cup crumbled bacon, 2 tablespoons sliced green onions, 2 tablespoons diced tomatoes, and a dollop (about 2 tablespoons) of sour cream. Drizzle 1 tablespoon ranch dressing or hot sauce if desired. Sprinkle chopped cilantro or crumbled feta for a variation.

Alternative quick builds

For a simpler basket: toss hot fries with 2 tablespoons melted butter and 1/2 teaspoon garlic powder, then top with 1 1/2 cups mixed shredded cheeses, 1/2 cup bacon, sliced jalapeños, and a drizzle of ranch. For BBQ basket: top fries with 1 cup pulled pork, 1/2 cup BBQ sauce, 1 cup shredded cheddar, and finish with green onions.

Prepare baskets by lightly greasing with butter or oil and lining with parchment paper. Portion hot loaded fries into individual baskets or one shared basket using tongs.

Garnish each basket with lime wedge on the side if using, extra green onions, cilantro, or more hot sauce. Serve immediately while hot and the cheese is gooey.

Leftovers: keep toppings separate from fries when storing. Reheat fries in a 425°F (220°C) oven for 5–8 minutes to regain crispness; reheat chili/pulled meat on stovetop or microwave until hot.