Loaded Fries with Smoky Garlic Mayo & Cheddar

Ultra-crispy fries piled high with melted cheese, crispy bacon, and a punchy smoky garlic mayo—pure comfort food perfection.

Ingredients

• 2 lb (900g) frozen French fries (thin or shoestring work best)
• 8 slices bacon, chopped
• 2 cups (200g) shredded cheddar cheese
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 small garlic clove, finely grated (or minced)
• 1/2 tsp smoked paprika (pantry staple)
• 2 green onions (scallions), thinly sliced
• 1 small jalapeño, thinly sliced (optional)
• 1–2 tbsp pickled jalapeños brine or 1 tsp white vinegar (optional, for brightness)
• Salt and black pepper
• 1 tsp oil (if needed for bacon pan)

Method

• 1

  Step 1: Crisp the bacon

  Set a rack over a baking tray (or line a tray with foil). In a skillet over medium heat, cook chopped bacon until deeply golden and crisp, 8–10 minutes. Drain on paper towels. Pour off excess fat (leave a thin slick in the pan if you want to toast jalapeños briefly).

• 2

  Step 2: Bake fries until extra crispy

  Heat oven to **450°F / 230°C** (or follow your fries package temp if higher). Spread fries in a single layer on a large baking tray (use two trays if crowded—crowding = soggy). Bake **20–30 minutes**, flipping halfway, until **deep golden and audibly crisp** at the edges.

• 3

  Step 3: Make smoky garlic mayo

  In a bowl, mix **mayonnaise, sour cream, garlic, smoked paprika, a pinch of salt, and black pepper**. If using, stir in **1 tbsp jalapeño brine (or vinegar)** for a tangy cut-through. Taste and adjust salt/pepper.

• 4

  Step 4: Load and melt

  Pile hot fries onto an oven-safe platter or keep them on the tray. Sprinkle over **cheddar** and return to the oven **2–4 minutes**, just until the cheese is **melted and gooey** (don’t overbake or fries soften).

• 5

  Step 5: Finish and serve

  Scatter over **crispy bacon, green onions**, and **jalapeño slices** (if using). Drizzle with smoky garlic mayo (or serve on the side for maximum crisp). Serve immediately while the fries are at peak crunch.

Tips

• **For maximum crisp:** Use two trays and keep fries in a single layer; the last 3–5 minutes can go under the **broiler/grill**—watch closely.
• **Cheese swap:** Monterey Jack, mozzarella (milder), or a cheddar-Jack blend all work well.
• **No bacon?** Use the same method with crisped chopped ham or just go heavy on cheese + green onion + smoky mayo.
• **Make-ahead:** Mix the mayo sauce up to **3 days ahead** and refrigerate. Assemble fries only at serving time.
• **What to serve with:** A simple green salad, coleslaw, or crunchy pickles for contrast.

Nutrition (per serving, estimate)