There’s something irresistibly comforting about a sizzling tray of cheese fries piled high with toppings, and these cheese fries supreme with sour cream and chives take the concept of loaded fries to a whole new level. Imagine a base of crispy fries smothered in melty, velvety cheese sauce, dotted with crispy bacon, finished with a dollop of cool sour cream, and a sprinkle of fresh chives—it’s indulgence at its finest. Whether you’re feeding a crowd during game night or just treating yourself on a Friday evening, this loaded fries recipe is a guaranteed showstopper. It blends the best of cheesy fries, bacon cheese fries, and even a touch of dirty fries flair in one unforgettable dish.
Cheese Fries Supreme with Sour Cream and Chives
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine American, Tex-Mex
Servings 4 hearty servings
Deep fryer or heavy-bottomed pot A deep fryer is perfect, but a Dutch oven or any deep, heavy pot will do for frying the potatoes.
Mandoline or sharp knife To evenly cut the potatoes into fries. A mandoline makes it faster and more uniform.
Slotted spoon or spider strainer For safely removing fries from hot oil.
Medium saucepan To prepare the cheese sauce for fries.
Whisk To ensure a smooth, lump-free sauce.
Baking sheet For broiling the final product if you want a browned cheesy crust.
Parchment paper Keeps fries from sticking and makes cleanup easy.
For the fries
- 4 large russet potatoes washed, peeled optional
- 2 tablespoons cornstarch for extra crispiness
- 4 cups peanut oil or vegetable oil for frying
- Salt to taste
For the cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Toppings
- 6 strips thick-cut bacon cooked and crumbled
- ½ cup sour cream
- ¼ cup fresh chives chopped
- Optional: sliced jalapeños diced tomatoes, green onions
Prep the Fries
Wash and peel (or leave skin on for a rustic touch) the russet potatoes. Slice into ¼-inch thick sticks using a mandoline or sharp knife. Rinse the fries in cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
For extra crunch, toss the dried fries with cornstarch. This simple trick is what sets apart average fries from perfectly crispy fries.
Fry the Potatoes
Heat oil in your fryer or pot to 325°F (163°C). Fry the potatoes in batches, cooking each batch for about 4–5 minutes. This is the blanching stage and ensures the fries cook through without over-browning.
Remove and drain on paper towels. Let them rest for 10 minutes. Raise the oil temperature to 375°F (190°C), then return the fries for a second fry—this is where they get that golden, crispy exterior. Fry until golden brown and super crunchy, about 2–3 minutes per batch.
Immediately salt the fries once they come out of the oil.
Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps.
Bring to a gentle simmer and let it thicken slightly. Stir in cheddar and Monterey Jack cheese, one handful at a time, until fully melted and smooth. Add garlic powder, salt, and pepper to taste. This luscious, gooey sauce is the heart of any great cheesy fries recipe.
Assemble the Loaded Fries
Place the hot fries onto a parchment-lined baking sheet or serving platter. Generously pour the cheese sauce over the fries, making sure every fry gets some love.
Sprinkle with crispy bacon crumbles. Add dollops of sour cream and finish with a generous sprinkle of chopped chives. If you're into spicy heat, throw on some jalapeños. Craving freshness? Diced tomatoes or green onions bring brightness and contrast.
Optional Broiling
If you want that browned, bubbly cheese crust—pop the loaded fries under the broiler for 2–3 minutes. Watch carefully, as cheese can go from perfect to burnt fast.
Pairings in Detail
Cheese fries supreme are rich, creamy, salty, and savory, so pairings should bring balance or enhancement.
- Drinks: A crisp lager or a citrusy IPA cuts through the richness. Prefer non-alcoholic? A cold glass of cola or sparkling water with lime works just as well.
- Protein Sides: Serve with grilled chicken skewers or mini beef sliders to turn it into a hearty meal.
- Fresh Salads: A simple arugula or cucumber salad with lemon vinaigrette balances the heaviness of the fries.
- Dips: Ranch, sriracha mayo, or guacamole on the side add even more variety for fry dunking.
FAQs
1. What’s the best type of potato to use for this cheese fries recipe?
Russet potatoes are ideal. Their high starch content results in fluffy insides and crispy outsides, making them the go-to for perfect french fries with cheese.
2. Can I use frozen fries instead of making them from scratch?
Absolutely. If you're short on time, a bag of frozen fries (crinkle-cut or shoestring) can still deliver excellent results. Just bake or air fry until crispy before adding toppings.
3. What kind of cheese works best for the sauce?
A combination of sharp cheddar and Monterey Jack offers bold flavor and smooth melt. Pepper Jack adds a spicy kick if you’re looking for loaded fries ideas with heat.
4. Is there a vegetarian version of this loaded cheese fries recipe?
Yes! Skip the bacon or replace it with a plant-based version. You can also add sautéed mushrooms, caramelized onions, or black beans for a delicious vegetarian take on fries with toppings.
5. Can I turn this into chili cheese fries?
Absolutely. Just layer a scoop of hot chili before the cheese sauce. It transforms the dish into a satisfying, meaty version of loaded cheese fries with serious comfort food vibes.
