Description
Deliciously indulgent loaded bacon cheese fries that combine crispy golden fries with melted cheddar and mozzarella cheeses, topped with savory smoked bacon and fresh parsley for the ultimate comfort snack or side dish.
Ingredients
Scale
Fries
- 500 g potato fries (freshly fried or store-bought, must be crispy)
Cheese
- 70 g shredded cheddar cheese (or Monterey Jack, pepper jack, or cheese blend)
- 70 g shredded mozzarella cheese (or Monterey Jack, pepper jack, or cheese blend)
Toppings
- 80 g smoked bacon (cooked until crispy, chopped; turkey or veggie bacon also works)
- 1 tbsp fresh parsley (finely chopped; or chives)
Instructions
- Prepare Fries: Cook the potato fries by frying them in hot oil or baking according to package instructions until they are golden brown and crispy, which typically takes about 20 minutes.
- Arrange Fries: Spread the hot, crispy fries evenly on a baking tray lined with parchment paper to ensure easy cleanup and prevent sticking.
- Add Cheese and Bacon: Generously sprinkle the shredded cheddar and mozzarella cheeses evenly over the fries. Then, distribute the crispy chopped bacon pieces on top to add a smoky, savory flavor.
- Broil: Place the tray under a preheated broiler for 3 to 5 minutes. Keep a close eye on them until the cheese melts completely and begins to bubble and brown slightly.
- Garnish and Serve: Remove from the broiler and immediately sprinkle the finely chopped fresh parsley or chives over the fries for a burst of color and freshness. Serve hot to enjoy the melted cheese and crispy toppings at their best.
Notes
- You can use turkey or vegetarian bacon as a substitute for smoked bacon.
- For extra crispiness, ensure the fries are well-drained and dry before baking or frying.
- Feel free to mix different cheese varieties like pepper jack or Monterey Jack for varied flavor profiles.
- Keep an eye on the fries while broiling to avoid burning the cheese.
- Fresh herbs such as chives can be used instead of parsley for a slightly different but complementary taste.
