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When you really want to make yourself spuds that are special, you have to make these loaded fries. A true legend in the game day appetizer hall of fame, these loaded fries are the simple, classic appetizer that you can turn to again and again. This recipe is not only topped with all of the staples you know and love (crispy bacon, melty cheese, and scallions), but I added a few extra special touches that truly make this app the MVP. Enter: pepperoncini. I use the slightly spicy, sweet, pickled peppers to create an irresistible ranch dressing and sprinkled them on top of the finished fries as well, for a more-than-welcome upgrade to this classic dish. Ready in just 20 minutes, these are the fries to make when you need something simple, versatile, and oh so classic. Here’s everything you need to know:
Ranch is super simple to make. Simply combine all of the ingredients in a large bowl and whisk until they are mixed completely and no dry spots of seasoning remain. Taste and adjust as necessary. You can make the ranch dressing up to 5 days in advance and store it, sealed, in the fridge.
Preheat your oven and, as it heats, place the bacon in a single layer in a cold skillet. Then turn on your burner and cook the bacon for about 6 minutes until it is crispy and the fat is rendered. Starting the bacon in a cold pan allows the fat to render more completely and the bacon to cook more evenly, resulting in crispier bacon. Transfer the cooked bacon to a paper towel-lined plate to cool.
Place the pre-baked fries in a single layer evenly across a sheet tray, then top them with the shredded cheddar and bacon pieces. Then place the tray into the heated oven and bake for about 3 to 5 minutes until the cheese is melted and the fries are re-heated all the way through.
Top the fries with pepperoncini and scallions, then drizzle over generously with the pepperoncini ranch and dig in.
The full list of ingredients and instructions can be found in the recipe below.
The storage for your fries depends on how you build them. If you have any leftover fries that haven’t yet been topped, they can be stored in an airtight container in the fridge for 3 to 5 days; however, the loaded fries will only keep in the fridge for a maximum of 3 days. This is one of those recipes that is much better the first time around, as the loaded fries will lose some of their texture as they sit, but if you are reheating them, the oven or air-fryer would be the best way to go.
buttermilk
mayonnaise
sour cream
finely chopped pepperoncini, plus 1 tbsp. pepperoncini juice
finely chopped fresh parsley
finely chopped fresh dill
freshly ground black pepper
garlic powder
kosher salt
onion powder
strips bacon, finely chopped
(32-oz.) bag frozen French fries, baked according to package instructions, or 1 batch Double-Fried Fries
shredded white and/or orange sharp cheddar
pepperoncini, thinly sliced
scallions, thinly sliced
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