Loaded Cheese Fries are the comfort food of my dreams. Crispy fries topped with a decadent cheese sauce and salty bacon are the ultimate snack.
For a hearty game day spread, serve these fries with homemade sloppy joes and easy creamy coleslaw.
French fries are a convenient freezer staple, but they can be a little boring by themselves. I like to jazz them up with seasonings and serve them with a dip like these garlic aioli fries.
When I'm craving an indulgent snack, I make these loaded cheese fries for the ultimate guilty pleasure.
Why This Recipe Works
- Crave-worthy textures with crispy fries and an indulgent cheese sauce.
- Frozen fries bake up quickly without the mess of frying.
- These fries can be a meal by themselves. Great for game day snacking or weekend appetizing!
- Customizable: Use your favorite variety of frozen french fries and cheese.
Ingredients Notes
- French fries: Store-bought frozen fries are a great shortcut to keep on hand and are ideal for this recipe. I prefer crinkle-cut fries because the ridges catch all of the cheese. Pre-seasoned fries can also be used.
- Bacon: I prefer thick-cut bacon for an extra meaty bite.
- Cheese: Always use freshly shredded cheese for the best melting quality. I use Cheddar and Colby Jack but feel free to try a blend of other cheeses, such as Gouda, Gruyere, Pepper Jack, or Fontina.
- Cream cheese adds creaminess to the sauce and acts like a stabilizer. Both whipped and block varieties can be used.
- Milk: Whole milk, 2%, 1%, and non-fat can be used. Half-and-half or heavy cream can be used in a pinch, but they create a thicker sauce, and more will be needed to achieve a drizzling consistency.
- Blue cheese is an optional garnish. It can be omitted or substituted with feta or goat cheese.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Spicy: Pepper Jack cheese and jalapeños.
- Buffalo chicken: Shredded chicken tossed in buffalo sauce topped with diced celery or scallions and blue cheese or ranch dressing.
- Chili cheese: Cheddar cheese sauce topped with chili and diced red onions.
How to Make Loaded Cheese Fries
Step 1: Add the chopped bacon to a large pan and cook over medium heat until brown and crisp. Transfer it to a paper towel-lined plate. Set aside.
Step 2: Preheat a sheet pan in a 425℉ oven. Add the fries and oil to a zipper-top bag and toss to coat. Add the onion powder, garlic powder, salt, and pepper and toss to coat.
Step 3: Transfer the fries to the preheated pan in an even layer and bake them until brown and crisp, about 20-30 minutes.
Step 4: About 5-7 minutes before the fries are done, add the cream cheese and milk to a non-stick saucepan over medium-low heat. Whisk until the cream cheese is melted and the mixture is smooth.
Step 5: Add the shredded cheese in batches, whisking until completely melted. Season with black pepper. Add more milk as needed to achieve a pourable consistency.
Step 6: On a serving platter, layer half the fries, topped with ⅓ of the cheese sauce and half the bacon. Repeat with a second layer. Garnish with scallions and blue cheese, if desired. Serve extra cheese sauce on the side or save it to reheat later.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Expert Tips
- Preheat the sheet pan in the oven to achieve an extra crisp texture, allowing the fries to start cooking immediately when they hit the hot pan. Starting with a hot pan also prevents sticking.
- Use medium-low or low heat to melt the cheese. This creates a smooth sauce and prevents the cheese from separating.
- Always use freshly shredded cheese for the best melting texture.
- Assemble the cheese fries in layers to get delicious toppings in every bite.
- To make the cheese sauce in advance, reheat it in a non-stick pan over low heat, whisking frequently until melted and smooth, adding more milk if the mixture is too thick.
Recipe FAQs
Cheddar is traditional, but any good melting cheese, such as Pepper Jack, Monterey Jack, Colby, mozzarella, and Fontina, can be used.
Thick, sturdy-cut fries that can hold the toppings work best. Crinkle-cut or waffle fries are ideal because they have ridges to catch the cheese sauce.
Cheese fries are best when eaten immediately. If you have leftovers, refrigerate them in an airtight container for up to two days. Reheat them on a parchment-lined sheet pan in a 400℉ oven until warmed through.
Try These Game Day Recipes Next
Craving more? Sign up for my Newsletter for more recipe inspiration. You can also follow along on Facebook, Instagram, and Pinterest.
📖 Recipe Card
Loaded Cheese Fries
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Ingredients
- 16 ounces thick-cut bacon (cut into one-inch pieces)
- 28-32 ounces frozen french fries (crinkle cut)
- ¼ cup olive oil (or similar)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 ounces cream cheese (whipped or block)
- 6 tablespoons whole milk (divided)
- 1 cup shredded Cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 pinch black pepper
- 2-3 scallions (chopped)
- crumbled blue cheese (for garnish)
Instructions
- Add the bacon to a heavy pot set over medium heat. Cook until brown and crisp. Transfer the bacon to a paper towel-lined plate and set aside.16 ounces thick-cut bacon
- Place the sheet pan in the oven and preheat to 425℉. Add the fries and oil to a zipper-top bag and toss to coat. Add the seasonings and toss to coat. Remove the hot pan from the oven and spread the fries into an even layer on the hot pan. Bake for 20-30 minutes until golden brown and crisp.28-32 ounces frozen french fries, ¼ cup olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- About 5-7 minutes before the fries are done baking, add the cream cheese and 4 tablespoons of milk to a non-stick saucepan. Heat over medium-low to low heat, whisking frequently until the cheese is melted and the mixture is smooth. Add the shredded cheese in batches, whisking constantly until the cheese is melted. Add the remaining two tablespoons milk as needed to achieve a pourable consistency. Season with black pepper.4 ounces cream cheese, 6 tablespoons whole milk, 1 cup shredded Cheddar cheese, 1 cup shredded Colby Jack cheese, 1 pinch black pepper
- Layer half the fries on a serving platter and top with ⅓ of cheese sauce and half the bacon. Layer the remaining fries with half of the remaining cheese sauce and the remaining bacon. Garnish with scallions and blue cheese, if desired. Serve the remaining cheese sauce on the side or save it to use later.2-3 scallions, crumbled blue cheese
Notes
- Preheat the sheet pan to give the fries an extra crispy texture.
- Use sturdy, thick-cut fries, such as crinkle-cut or waffle fries, for the best results.
- Use low heat and freshly shredded cheese to achieve the best consistency. Use good melting cheeses like Cheddar, Colby, Monterey Jack, Pepper Jack, and Fontina.
- Assemble the fries in layers for cheese sauce in every bite.
- To make the cheese sauce in advance, reheat it in a non-stick pan over low heat, whisking frequently until melted and smooth. If the mixture is too thick, add more milk.
- Cheese fries are best when eaten immediately. If you have leftovers, refrigerate them in an airtight container for up to two days. Then, reheat them on a parchment-lined sheet pan in a 400℉ oven until warmed through.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
With a freezer staple and a homemade cheese sauce, these indulgent fries are easy to make.