Okay, Let’s Talk Loaded Fries!
Right, confession time. Friday nights at my place used to mean ordering takeout, usually something greasy and guaranteed to make me feel sluggish. But then I discovered the sheer joy (and relative ease!) of making my own loaded fries. These Easy Loaded Fries with Turkey Bacon Cheese and Onions have become a proper staple. Honestly, the first time I made them, my husband hovered around the oven like a seagull eyeing chips, it was hilarious. Now it’s basically a tradition, especially if there’s a game on or we just need some serious comfort food.
Why You’ll Probably Make These Weekly (Like Me)
I whip these up whenever we need a quick, satisfying bite that feels a bit indulgent but isn’t *too* naughty thanks to the turkey bacon (though, let’s be real, it’s still fries and cheese!). My kids go absolutely bananas for this stuff; they call it ‘treasure fries’ because of all the goodies piled on top. It’s also super adaptable – perfect for using up leftover bits form the fridge. Plus, who doesn’t love melty cheese? It just works. Every single time. (Even that one time I slightly burnt the onions… still got gobbled up!).
What You’ll Need (Give or Take)
- Frozen Fries: About 1 bag (say, 750g or 1.5 lbs?). Honestly, whatever kind you like – shoestring, crinkle cut, steak fries. I often grab the supermarket own brand thick cut ones, they hold up well. Sometimes I even use sweet potato fries for a change!
- Turkey Bacon: Maybe 6-8 strips? Depends how bacony you like it. I find the thicker cut stuff crisps up better. You could totally use regular bacon if that’s your jam.
- Cheese: Oh boy, cheese. A big handful (like 1.5 – 2 cups?) of shredded cheddar is classic. Monterey Jack, Colby, or even a spicy Pepper Jack works wonders. Sometimes I use a mix. Pre shredded is easiest, let’s be honest, though grating you’re own melts beautifully.
- Onion: One medium yellow or white onion, chopped up. Red onion works too but has a stronger flavour.
- Olive Oil or Cooking Spray: Just a little for the onions and maybe the bacon if it’s lean.
- Optional Goodies: Sour cream or Greek yogurt for dolloping, chopped chives or green onions for freshness, maybe some pickled jalapeños if you like a kick! Ranch dressing drizzled over? Don’t knock it till you try it.
- Seasoning: Salt and pepper, obviously. Maybe a pinch of garlic powder or smoked paprika if you’re feeling fancy.
Okay, Let’s Make These!
- Get those Fries Crispy: First things first, tip your fries onto a baking sheet (or two if it’s a big bag – don’t crowd ’em!). Bake according to the package directions. I usually add an extra 5 minutes to get them really golden and crispy. Nobody likes a floppy fry, right? While they’re baking, it’s bacon time.
- Sizzle the Bacon & Onions: While the fries are doing their thing in the oven, chop up your turkey bacon into bite sized pieces. Get a skillet over medium heat. If your bacon is super lean, add a tiny bit of oil, otherwise just chuck the bacon bits in. Cook until they start getting crispy. This usually takes maybe 5-7 minutes? Keep an eye on them. Once crispy-ish, push the bacon to one side of the pan (or scoop it out onto a plate lined with paper towel if you prefer).
- Soften the Onions: Add your chopped onion to the empty side of the skillet (or add it back in with a smidge of oil if you removed the bacon). Cook, stirring occasionally, until the onions are soft and maybe a little golden brown. Probably another 5 minutes or so. You can mix the bacon and onions together towards the end if you like. Season ’em with a bit of salt and pepper here. This is usually where I sneak a piece of bacon… quality control, you know?
- The Assembly – AKA The Fun Part: Okay, fries should be crispy by now! Pull them out of the oven. Keep the oven on, maybe switch it to broil/grill on low if you have that setting, but watch it like a hawk if you do. Sprinkle about half the cheese over the hot fries. Then scatter the cooked turkey bacon and onion mixture all over. Follow up with the rest of the cheese. Get it all in there!
- Melt That Cheese!: Pop the baking sheet back into the oven for just a few minutes – seriously, maybe 2-5 minutes is all it needs. You just want the cheese to get all melty and gooey. If you’re using the broiler/grill, it’ll be even faster, so don’t wander off! It can go from melty to burnt real quick (ask me how I know…).
- Serve ’em Up!: Carefully take the tray out of the oven. Let it sit for like, a minute, just so you don’t completely scorch your mouth on molten cheese. Then dive in! Add your favourite toppings now – sour cream, chives, whatever floats your boat.
Little Notes From My Kitchen
Don’t overcrowd the pan when baking the fries, they’ll steam instead of crisp up. Use two pans if needed, it’s worth it. Also, getting the turkey bacon *really* crispy makes a huge difference in texture. Sometimes I chop it *after* cooking, I find that easier occasionally. On second thought, chopping before is probably less messy. See? Still figuring it out.
Some Variations I’ve Tried
Okay, so obviously you can swap the bacon. Adding cooked ground beef or turkey taco meat instead of bacon makes it almost like nachos. Chilli cheese fries are also amazing, just spoon some leftover chilli over before the cheese. Using different cheeses is fun too – smoked gouda was surprisingly good! One time I tried adding chopped bell peppers with the onions… it was okay, but kinda made it feel *too* healthy, if you know what I mean? Didn’t quite hit the spot the same way.
Stuff You’ll Probably Need
Just the basics really: a big baking sheet (or two!), a skillet (non stick helps with the bacon), a spatula, and a knife for chopping. If you don’t have a massive baking sheet, just do it in batches or use two smaller ones. Easy peasy.
Storing Leftovers (If You Have Any!)
Right, *if* by some miracle you have leftovers… store them in an airtight container in the fridge. They’ll keep for a day or two. BUT, full disclosure, they won’t be crispy when reheated. Microwaving makes them soft, oven or air fryer is better but still not quite the same as fresh. Though honestly, in my house it never lasts more than a day! Usually gobbled up immediately.
How We Like to Eat ‘Em
Straight off the baking sheet, usually! Fork optional. We just put the tray on the coffee table (on a heatproof mat, mind you!) and everyone digs in while watching a movie. A dollop of cool sour cream on top is non negotiable for me.
Pro Tips (Learned the Hard Way)
- Don’t walk away when the cheese is melting under the broiler. I once got distracted by the dog and ended up with blackened cheese. Smelled awful.
- Make sure the fries are properly cooked and crispy *before* adding toppings. Soggy base = sad loaded fries.
- Use more cheese than you think you need. It melts down! You can always add more cheese, you can’t really take it away (well, you could, but why would you?!).
- Taste your bacon/onion mix before adding it to the fries; season it well!
Quick FAQs You Might Have
Can I use regular bacon instead of turkey bacon?
Absolutely! Go for it. Just cook it till crispy and drain off any excess fat before adding it to the fries.
What’s the best cheese for loaded fries?
Honestly, whatever melts well! Cheddar is classic, Monterey Jack is super melty, Pepper Jack adds spice. A blend is often best. I’d probably avoid hard aged cheeses like Parmesan on its own, as it doesn’t get gooey the same way, but a sprinkle on top wouldn’t hurt!
Can I make these ahead of time?
Hmm, not really the whole thing. The fries get soggy. You *could* cook the bacon and onions ahead of time and store them in the fridge. Then just bake the fries, reheat the bacon/onion mix quickly, and assemble when ready to serve. That saves a bit of time.
My fries always stick to the pan! Help?
Ah, yeah, that’s annoying. Make sure you’re using a decent baking sheet. Lining it with parchment paper is the foolproof way to prevent sticking. I find Reynolds parchment paper works a treat. Or give the pan a light spray with cooking oil before adding the fries.
simo
Med
