There’s something deeply comforting about a heaping plate of loaded cheese fries—the kind that makes you forget your troubles. This homemade Loaded Cheese Fries recipe delivers crispy-on-the-outside, fluffy-on-the-inside fries, rich velvety cheese sauce, smoky bacon, cool sour cream, and fresh green onions. It’s the ultimate shareable indulgence for game day, movie night, or any comfort food craving.
Looking for Loaded Cheese Fries inspiration? You'll love what we have! Explore more Savory Snacks recipes or discover our Chicken favorites.
Why You’ll Love This Loaded Cheese Fries
- Ultimate customizable comfort: Swap bacon for pulled pork, add jalapeños, or mix cheeses.
- Game-changing cheese sauce: A smooth, roux-based sauce that stays melty and coats every fry.
- Feeds a crowd (or one): Scales up beautifully for parties or makes a perfect solo treat.
- Irresistible texture contrast: Hot crispy fries, warm gooey cheese, cool sour cream, and fresh toppings.
Ingredients & Tools
- 1.5 kg russet potatoes
- 3 tbsp vegetable or canola oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 200 g bacon, chopped
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 480 ml whole milk, warmed
- 200 g sharp cheddar cheese, freshly grated
- 100 g Monterey Jack cheese, freshly grated
- 120 ml sour cream
- 4 spring onions, thinly sliced
- Salt and black pepper, to taste
Tools: Large baking sheet, parchment paper, large pot or Dutch oven, medium saucepan, whisk, cheese grater
Notes: Using starchy russet potatoes is key for a fluffy interior, and grating your own cheese from a block prevents a grainy sauce.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 22 g |
| Fat: | 42 g |
| Carbs: | 52 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 40 minutes | Total Time: 65 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip soaking the potatoes. This is the secret to super crispy fries. Soaking draws out the excess starch, which prevents them from sticking together and helps them achieve that golden, crunchy exterior we all crave.
- Why fresh grated cheese matters. Pre-shredded bags contain anti-caking agents like potato starch or cellulose, which can make your cheese sauce seem gritty and prevent it from melting smoothly. A block of cheese and a box grater are your best friends here.
- Warm your milk. When making the cheese sauce, adding cold milk to your roux can cause it to seize up and become lumpy. Taking a moment to gently warm the milk in the microwave or a separate pan ensures a silky, lump-free sauce every single time.
- Give your fries space. Crowding the baking sheet is the number one enemy of crispiness. If the fries are too close together, they’ll steam instead of roast. Use two baking sheets if you need to—it makes all the difference.
How to Make Loaded Cheese Fries
Step 1: Start with the potatoes. Scrub them clean (you can peel them if you prefer, but I love the extra texture from the skin). Slice them into even, 1 cm-thick fries. The key to even cooking is making them all roughly the same size. Place them in a large bowl of cold water and let them soak for at least 20 minutes. You’ll notice the water will become cloudy—that’s the starch being released!
Step 2: While the potatoes soak, get your bacon ready. Chop the bacon into small pieces and cook it in a skillet over medium heat until it’s beautifully crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve a tablespoon of that glorious bacon fat—we’ll use it for the fries!
Step 3: Now, let’s get those fries crispy. Preheat your oven to 220°C. Drain the soaked potatoes and pat them completely dry with a clean kitchen towel. This is crucial—any leftover moisture will prevent browning. In a large bowl, toss the dry fries with the oil, reserved bacon fat, garlic powder, smoked paprika, and a generous amount of salt and pepper. Spread them out in a single layer on a parchment-lined baking sheet.
Step 4: Roast the fries for about 30-35 minutes, flipping them halfway through. You’re looking for a deep golden brown color and a satisfying crispness on the outside. While they’re in the oven, start the cheese sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about a minute until it’s bubbly and smells a bit nutty—this is your roux.
Step 5: Slowly stream in the warm milk while whisking constantly. This will prevent lumps from forming. Keep whisking until the mixture thickens and can coat the back of a spoon, which should take about 5-7 minutes. Reduce the heat to low.
Step 6: Time for the cheese! Take the sauce off the heat and gradually stir in the grated cheddar and Monterey Jack. The residual heat will melt the cheese perfectly into a smooth, velvety sauce. Season with a pinch of salt and pepper to taste. If the sauce seems too thick, you can stir in a splash more warm milk.
Step 7: Bring it all together. Once the fries are out of the oven and piping hot, transfer them to a large serving platter. Pour that luscious cheese sauce all over the top, letting it cascade into every nook and cranny. Now, scatter the crispy bacon pieces over the cheesy goodness.
Step 8: Finish with the final flourishes. Dollop generous spoonfuls of cool sour cream across the top, then sprinkle with a vibrant blanket of sliced spring onions. Serve immediately—this is a dish that’s best enjoyed while everything is hot, melty, and wonderfully messy!
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers up to 3 days.
- Freezer: Freeze baked fries and cheese sauce separately up to 1 month.
- Reviving: Reheat fries on a baking sheet at 200°C until crisp; warm sauce gently with milk.
Serving Suggestions
Complementary Dishes
- A crisp, simple green salad — The fresh, acidic vinaigrette cuts through the richness of the fries and cheese beautifully, balancing out the meal.
- Spicy buffalo chicken wings — The classic combo of cool, creamy, and spicy is just unbeatable for a game-day spread or casual dinner.
- Pulled pork sliders — The sweet and smoky flavors of the pork are a fantastic match for the savory, cheesy fries, making for a truly epic feast.
Drinks
- A cold, hoppy IPA — The bitterness of the beer acts as a perfect palate cleanser against the fat and salt, making each bite of fries taste brand new.
- Classic cola or root beer — Sometimes you just can’t beat the nostalgic, sweet fizz of a soda with this kind of indulgent comfort food.
- A tangy lime margarita — The citrusy sharpness is a surprisingly brilliant counterpoint to all the creamy, cheesy, bacony goodness.
Something Sweet
- Warm chocolate chip cookies — You can’t go wrong ending this salty, savory journey with the classic comfort of a gooey, warm cookie.
- Simple vanilla milkshakes — The ultimate diner-style finish. The cold, creamy sweetness is the perfect follow-up to the hot, savory fries.
- Fresh fruit salad — For a lighter option, the natural sweetness and juiciness of fresh fruit provide a refreshing and clean end to the meal.
Top Mistakes to Avoid
- Mistake: Not drying the potatoes thoroughly after soaking. Any surface water will create steam in the oven, which is the enemy of crispiness. You’ll end up with soggy, steamed potatoes instead of golden, crispy fries.
- Mistake: Adding cheese to a boiling sauce. If the heat is too high when you add the cheese, the proteins can tighten and cause the sauce to break, becoming oily and grainy. Always take the pot off the heat first.
- Mistake: Assembling everything too far in advance. Loaded fries are best served immediately. If you let them sit, the steam from the hot fries will make the bottom layer soggy, and the cheese sauce will start to solidify. Assemble and serve right away!
- Mistake: Overcrowding the baking sheet. I’ve messed this up before too… if the fries are piled on top of each other, they’ll steam instead of roast. Give them plenty of room for hot air to circulate.
Expert Tips
- Tip: Double-fry your potatoes for maximum crunch. For next-level fries, blanch them in 180°C oil for 3-4 minutes, let them drain and cool, then finish them in the oven or fry again until crispy. This creates a sturdy exterior that holds up better to the toppings.
- Tip: Add a pinch of sodium citrate to your cheese sauce. This is a pro-chef hack! A tiny pinch (about 1/4 tsp) will make your cheese sauce incredibly smooth, stable, and resistant to splitting, even if it sits for a bit.
- Tip: Keep your toppings warm or cold. The magic is in the temperature contrast. Have your hot components (fries, cheese, bacon) ready to go, and your cold toppings (sour cream, spring onions) chilled. This ensures every bite has that perfect hot/cold sensation.
- Tip: Use a wire rack on your baking sheet. Elevating the fries on a rack allows hot air to circulate underneath them as well, promoting an all-over, even crispness that you just can’t get from a flat pan.
FAQs
Can I make these loaded cheese fries ahead of time?
You can do some prep in advance to make assembly quicker! The fries can be cut and soaked hours ahead, kept in water in the fridge. The bacon can be cooked and stored separately. The cheese sauce can be made and gently reheated with a splash of milk to loosen it. However, I highly recommend assembling and baking the final dish just before serving to maintain the perfect texture contrast.
What’s the best way to reheat leftover loaded fries?
Leftovers are a bit of a challenge, but not impossible! The oven is your best bet. Spread the fries in a single layer on a baking sheet and reheat at 200°C for 10-15 minutes. The microwave will make them very soggy. The fries won’t be as crisp as day-one, but they’ll still be delicious.
Can I use frozen fries instead?
Absolutely, for a shortcut, frozen fries work just fine! Choose a sturdy, thick-cut variety and bake them according to the package directions until extra crispy. Just be mindful of the seasoning—you may want to add a little extra garlic powder or paprika since frozen fries are often lightly seasoned.
My cheese sauce is too thick/thin. How can I fix it?
Too thick? Simply whisk in a little more warm milk, a tablespoon at a time, until it reaches your desired consistency. Too thin? Let it simmer for another minute or two over low heat to reduce, or create a quick slurry with a teaspoon of cornstarch and a tablespoon of cold milk, then whisk it in and simmer until thickened.
What are some good vegetarian substitutions for the bacon?
You have great options! Smoked paprika already gives a lovely smoky flavor. For texture, try sautéed mushrooms, especially king oyster mushrooms shredded to mimic bacon, or use a store-bought vegetarian bacon alternative. Sun-dated tomatoes or crispy roasted chickpeas also add a wonderful savory, salty element.
Loaded Cheese Fries
Make the ultimate Loaded Cheese Fries at home with crispy fries, homemade cheese sauce, bacon, and more. Perfect for game day or a cozy night in. Get the recipe!
Ingredients
For the fries:
-
1.5 kg russet potatoes
-
3 tbsp vegetable or canola oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
Salt and black pepper (to taste)
For the toppings:
-
200 g bacon (chopped)
-
3 tbsp unsalted butter
-
3 tbsp all-purpose flour
-
480 ml whole milk (warmed)
-
200 g sharp cheddar cheese (freshly grated)
-
100 g Monterey Jack cheese (freshly grated)
-
120 ml sour cream
-
4 spring onions (thinly sliced)
Instructions
-
Start with the potatoes. Scrub them clean (you can peel them if you prefer, but I love the extra texture from the skin). Slice them into even, 1 cm-thick fries. The key to even cooking is making them all roughly the same size. Place them in a large bowl of cold water and let them soak for at least 20 minutes. You’ll notice the water will become cloudy—that’s the starch being released!01
-
While the potatoes soak, get your bacon ready. Chop the bacon into small pieces and cook it in a skillet over medium heat until it’s beautifully crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve a tablespoon of that glorious bacon fat—we’ll use it for the fries!02
-
Now, let’s get those fries crispy. Preheat your oven to 220°C. Drain the soaked potatoes and pat them completely dry with a clean kitchen towel. This is crucial—any leftover moisture will prevent browning. In a large bowl, toss the dry fries with the oil, reserved bacon fat, garlic powder, smoked paprika, and a generous amount of salt and pepper. Spread them out in a single layer on a parchment-lined baking sheet.03
-
Roast the fries for about 30-35 minutes, flipping them halfway through. You’re looking for a deep golden brown color and a satisfying crispness on the outside. While they’re in the oven, start the cheese sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about a minute until it’s bubbly and smells a bit nutty—this is your roux.04
-
Slowly stream in the warm milk while whisking constantly. This will prevent lumps from forming. Keep whisking until the mixture thickens and can coat the back of a spoon, which should take about 5-7 minutes. Reduce the heat to low.05
-
Time for the cheese! Take the sauce off the heat and gradually stir in the grated cheddar and Monterey Jack. The residual heat will melt the cheese perfectly into a smooth, velvety sauce. Season with a pinch of salt and pepper to taste. If the sauce seems too thick, you can stir in a splash more warm milk.06
-
Bring it all together. Once the fries are out of the oven and piping hot, transfer them to a large serving platter. Pour that luscious cheese sauce all over the top, letting it cascade into every nook and cranny. Now, scatter the crispy bacon pieces over the cheesy goodness.07
-
Finish with the final flourishes. Dollop generous spoonfuls of cool sour cream across the top, then sprinkle with a vibrant blanket of sliced spring onions. Serve immediately—this is a dish that’s best enjoyed while everything is hot, melty, and wonderfully messy!08
Not what you're looking for?
