As good as French fries are on their own (or with fry sauce if I’m being honest), they are virtually irresistible once you add the trifecta of cheese, bacon, and ranch.
These are so easy to make thanks to store-bought fries so you can make them any night of the week or for your biggest weekend parties.
How do you make Loaded French Fries?
Start with store-bought steak fries from the freezer section.
PRO TIP: Use steak fries because the larger size can hold more toppings! And store-bought fries are just easier! 🙂
Toss the steak fries with seasoned salt before baking for extra flavor. Then, bake until crispy on the outside and tender on the inside, about 40 minutes.
What goes on Loaded Cheese Fries?
Bacon. Glorious, perfect bacon. Fry and crumble 8 strips of bacon.
When the fries are done, top with cheese and pop them back in the oven until the cheese is melted.
Last, add the bacon bits, scallions, and a drizzle of ranch salad dressing.
These Cheese Fries are better than your local steakhouse version!
- 28 oz frozen steak fries
- 1 tsp. seasoned salt
- 1 c shredded Monterey Jack cheese
- 8 oz bacon
- 3 scallions thinly sliced
- 1/4 c ranch dressing
- Preheat oven to 425°F degrees. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
- Add steak fries to prepared baking sheet in a single layer. Sprinkle with seasoned salt and toss to coat. Bake according to package directions, about 40 to 45 minutes.
- Meanwhile, fry bacon and drain on paper towels. Cool 10 minutes, then crumble.
- Remove fries from the oven. Top with shredded cheese and return to oven until cheese has melted, about 5 minutes longer.
- Remove from oven and sprinkle with bacon pieces and scallions. Drizzle with ranch dressing or pass separately. Serve hot.
About Meggan Hill: Born and raised in Wisconsin, I am bringing my Midwestern food memories to my delicious take on a modern family fare. There’s nothing I love more than cooking for my family, cooking for friends, cooking for every occasion! Food is love where I come from, and I’m spreading the love every day on Culinary Hill.