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Loaded Fries

Golden, crispy fries piled high with melted cheese, bacon, and sour cream that makes every casual meal feel like a celebration. This comfort food works equally well as a side dish at a backyard barbecue, a late-night snack, or even a light dinner when you're craving something indulgent and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds russet potatoes cut into 1/4-inch thick fries
  • 3 tablespoons vegetable oil or avocado oil
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 8 strips bacon cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup fresh chives chopped
  • 2 tablespoons grated Parmesan cheese

Equipment

  • Large rimmed baking sheet or cast iron skillet
  • Sharp knife for cutting potatoes
  • Medium bowl for tossing potatoes
  • Paper towels for drying potatoes
  • Slotted spoon or tongs
  • Shallow dish for serving

Method
 

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Wash your russet potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry with paper towels.
  3. Using a sharp knife, cut each potato lengthwise into 1/4-inch thick slices, then cut those slices into 1/4-inch sticks.
  4. Place your cut potatoes in a large bowl and cover them with cold water, then let them sit for at least 10 minutes.
  5. Drain the potatoes in a colander and spread them out on paper towels or a clean kitchen towel. Pat them dry completely.
  6. Transfer the dried potatoes to a medium bowl and add the vegetable oil, kosher salt, black pepper, and garlic powder. Toss everything together until each fry is evenly coated.
  7. Arrange the fries in a single layer on a large rimmed baking sheet, leaving space between each piece.
  8. Roast at 425 degrees Fahrenheit for 20 to 25 minutes, stirring halfway through, until golden brown and crispy on the edges.
  9. While your fries roast, cook your bacon strips in a skillet over medium heat until they're crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble it into bite-sized pieces.
  10. Once the fries are golden and crispy, immediately transfer them to a serving dish and sprinkle the shredded cheddar cheese over the top while they're still hot.
  11. Scatter the crumbled bacon over the melted cheese, then drizzle with sour cream and sprinkle the fresh chives and Parmesan cheese on top.
  12. Serve immediately while everything is still warm and the fries are at peak crispiness.

Notes

Cut your potatoes as soon as you finish prepping them and get them soaking, because this one step makes the difference between good fries and restaurant-quality fries that stay crispy for several minutes after cooking. Don't skip the soaking step even though it adds time, because removing starch is what separates homemade fries from limp, disappointing ones. Add your cheese immediately after the fries come out of the oven while they're still steaming hot, so it melts naturally without you having to return them to the oven.