Go Back
Loaded Fries

Loaded Fries

Crispy golden fries layered with a smooth homemade cheddar cheese sauce, crispy bacon, pickled jalapeños, green onions, and sour cream. Built in layers so every bite gets loaded from top to bottom.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs frozen crinkle-cut, waffle, or straight-cut fries or 2 large russet potatoes cut into fries
  • 3 tbsp unsalted butter for cheese sauce
  • 3 tbsp all-purpose flour for roux
  • 2 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, freshly shredded do not use pre-shredded
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 6 strips thick-cut bacon, cooked and roughly chopped
  • 3 whole green onions, thinly sliced
  • 1/3 cup sour cream for topping
  • 1/4 cup pickled jalapeño slices optional
  • 1 to taste salt and pepper

Equipment

  • Baking Sheet or Air Fryer
  • Small saucepan
  • Whisk
  • Shallow Baking Dish or Serving Tray
  • Skillet (for bacon)

Method
 

  1. Cook the bacon in a dry skillet over medium heat until deeply crispy. Drain on paper towels and chop roughly. Set aside.
  2. Cook the fries according to package instructions, or air fry at 400°F for 14 to 16 minutes, shaking halfway through. If making from scratch, bake at 425°F for 30 to 35 minutes, flipping once.
  3. Make the cheese sauce: melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until pale golden.
  4. Add warm milk slowly while whisking continuously. Cook over medium heat, whisking, until the sauce thickens and coats a spoon, about 4 to 5 minutes.
  5. Remove from heat and stir in shredded cheddar, cayenne, and garlic powder until completely smooth. Season with salt and pepper. Keep warm on lowest heat.
  6. Layer the fries: spread half the hot fries into a wide shallow serving dish. Pour one-third of the cheese sauce over, then scatter half the bacon and half the green onions on top.
  7. Add the second layer of fries and repeat with remaining cheese sauce and bacon.
  8. Finish with jalapeño slices, sour cream, and the rest of the green onions. Serve immediately.

Notes

    >Always shred cheese fresh from a block for a smooth, non-grainy sauce. >Build in two layers so every fry gets coated, not just the top ones. >Use a wide shallow dish - deep bowls trap steam and make fries go soggy faster. >Store components separately and reassemble fresh - pre-assembled leftovers lose their texture quickly. >The cheese sauce keeps in the fridge for up to 3 days and reheats well with a splash of milk.