Ultimate Loaded Bacon Cheese Fries: The Perfect Party Snack Recipe

I kept tinkering until my Loaded Bacon Cheese Fries earned a permanent spot among my Bacon Cheese Recipes, thanks to a single unexpected ingredient.

I’ll admit I obsess over the Ultimate Loaded Bacon Cheese Fries. These Loaded Bacon Cheese Fries are loud, messy and relentless in the best way.

I pile tons of crisp thick cut bacon and gooey sharp cheddar cheese on top until everyone forgets manners and starts passing plates. It’s the kind of snack that makes you ditch small talk and argue over the last piece, and honestly it’s one of my favorite Bacon Cheese Recipes for parties.

If you care about Fries Toppings, this one’s a showstopper that sneaks up on you, in a totally delicious way.

Ingredients

• Russet potatoes: starchy, high in carbs and potassium, great for crisp fries.
• Thick cut bacon: rich protein, lots of fat, salty smoky flavor that pops.
• Sharp cheddar: full of protein and calcium, gives bold cheesy, slightly tangy taste.
• Monterey Jack: creamy melt, milder than cheddar adds smooth texture and mild flavor.
• Sour cream: cool tang, adds fat and creaminess, balances salt and heat.
• Green onions: fresh bite, low calorie, give oniony brightness and color.
• Pickled jalapeños: tangy spicy zip, add acidity and heat, optional but addictive.
• Vegetable oil: used for frying, high in calories, necessary for extra crisp.

Ingredient Quantities

• 2 lb russet potatoes, about 4 medium
• 2 cups vegetable oil
• Kosher salt, 2 tsp plus more to taste
• Black pepper, 1 tsp
• Smoked paprika, 1 tsp
• Garlic powder, 1/2 tsp
• 1 lb thick cut bacon, cooked crisp and crumbled
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup sour cream
• 1/2 cup ranch dressing
• 3 large green onions, thinly sliced
• 1/4 cup pickled jalapeños, sliced (optional)
• 2 tbsp chopped fresh chives (optional)
• Hot sauce, 1 tbsp (optional)

How to Make this

1. Scrub the potatoes, peel if you want, cut into 1/3 inch fries and soak in cold water for 30 minutes or up to 2 hours to pull out starch, this helps them get super crisp.

2. While they soak, cook the bacon until very crisp, drain on paper towels and crumble; preheat your oven to 425 F to melt the cheese later.

3. Drain the fries and dry them completely with towels, getting rid of as much moisture as possible or they wont crisp.

4. Pour 2 cups vegetable oil into a heavy pot or Dutch oven and heat to 325 F (or medium heat until shimmering). Fry fries in batches so they dont touch, about 4 to 6 minutes, until soft but pale; transfer to a wire rack or paper towels to drain.

5. Turn the heat up to 375 F and fry the fries again in batches for 2 to 4 minutes until golden and crispy; drain again and immediately toss with 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder so the seasoning sticks.

6. Spread the hot fries on a rimmed baking sheet in a single layer, sprinkle with the 2 cups sharp cheddar and 1 cup Monterey Jack, then scatter the crumbled bacon over the top.

7. Bake at 425 F for 4 to 6 minutes until cheese is melted and gooey, or pop under the broiler 1 to 2 minutes watching like a hawk so it doesnt burn.

8. While the cheese melts whisk together 1 cup sour cream, 1/2 cup ranch dressing, 1 tablespoon hot sauce (optional) and 2 tablespoons chopped chives (optional). Thin with a splash of milk if it seems too thick.

9. Pull the fries from the oven, top with thinly sliced green onions, 1/4 cup pickled jalapeños if you like heat, extra chives, drizzle the sour cream ranch sauce over everything and serve immediately with extra hot sauce or ranch on the side.

Equipment Needed

1. Chef’s knife and cutting board — for cutting fries and slicing onions (or peel if you want)
2. Large bowl for soaking the cut potatoes in cold water
3. Clean kitchen towels or lots of paper towels to fully dry the fries and drain bacon
4. Heavy pot or Dutch oven plus a candy/deep fry thermometer to hit 325 F then 375 F
5. Slotted spoon or spider and a pair of tongs for moving fries in and out of the oil
6. Wire rack set over a rimmed baking sheet for draining and for the oven step
7. Rimmed baking sheet for spreading fries and melting the cheese in the oven
8. Small mixing bowl and whisk (or fork) for the sour cream ranch sauce
9. Measuring cups and spoons and a box grater if you need to shred the cheese yourself

FAQ

Ultimate Loaded Bacon Cheese Fries: The Perfect Party Snack Recipe Substitutions and Variations

• Russet potatoes: swap for Yukon Golds for a creamier inside and faster cook time, or use sweet potatoes for a sweeter, earthier fry — toss in a little cornstarch so they crisp up.
• Thick cut bacon: use cooked chorizo for a spicy punch, turkey bacon if you want less fat, or smoked tempeh crumbles for a vegetarian option (marinate in soy and a bit of liquid smoke).
• Sharp cheddar + Monterey Jack cheeses: substitute with Colby Jack or Pepper Jack for extra zip, or use equal amounts of a melty vegan cheddar if you’re dairy free.
• Sour cream + ranch dressing: swap sour cream for plain Greek yogurt for tang and protein, and use a simple mayo + buttermilk + ranch seasoning mix if you dont have bottled ranch.

Pro Tips

– Soak then dry like your life depends on it. The soak pulls starch out so they crisp, but the drying is the real game changer, use a clean dish towel or salad spinner and get them bone dry or they will steam not crisp, trust me.

– Fry in two stages and don’t crowd the pan. Cook gently first so the inside cooks, then crank the heat to really crisp the outside, do batches and let the oil come back up to temp between batches or you’ll get soggy fries.

– Season while they’re HOT and use freshly shredded cheese. The heat helps spices stick, and pre-shredded cheese has anti clumping stuff that makes it less gooey, shred right before you melt it. Add the bacon at the last minute so it stays crunchy.

– Keep them crisp after baking and when reheating. Spread fries in a single layer on a wire rack over a rimmed sheet in a warm oven if you need to hold them, and for leftovers use an air fryer or oven not the microwave so they get crispy again.