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Loaded Chili Cheese Fries (The Cheese-Barrier Method for Crispy Fries)

Extra-crispy loaded fries with a cheese barrier that seals in crunch before a thick, glaze-style chili goes on top.

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs russet potatoes, cut into fries (or 1 bag frozen fries)
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil
  • Salt, to taste
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp tomato paste
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup beef broth
  • 1 (15 oz) can kidney or pinto beans, drained (optional)
  • 2 1/2 cups shredded cheddar or Monterey Jack, divided
  • 1/4 cup sour cream
  • 2 scallions, sliced
  • Pickled or fresh jalapeños, to taste

Instructions

  1. If making fries from scratch, soak cut potatoes in cold water 20 minutes, dry thoroughly, toss with cornstarch and oil, and bake at 425°F (or air-fry) 25-30 minutes, flipping halfway, until deeply golden and crisp. Season with salt immediately.
  2. While fries cook, brown the ground beef with onion and garlic in a skillet over medium-high heat, breaking it up, about 6 minutes. Drain excess fat.
  3. Stir in chili powder, cumin, and tomato paste; cook 1 minute until fragrant. Add diced tomatoes, beef broth, and beans if using.
  4. Simmer uncovered 20-25 minutes, stirring occasionally, until thick enough that a spoon dragged through leaves a trail that holds for a second — this is the key step, not a suggestion.
  5. Spread hot fries in a wide, shallow oven-safe dish. Scatter half the cheese over them and broil 1-2 minutes, just until melted into a sealed layer — do not skip this.
  6. Spoon the hot, thickened chili over the cheese layer. Top with remaining cheese and broil 1-2 minutes more until bubbling.
  7. Finish immediately with sour cream, scallions, and jalapeños. Serve within 2 minutes of assembling.

Notes

The cheese barrier and the thick chili are the two things that make this a loaded fries recipe that doesn’t turn to mush — don’t rush either one. If your chili still looks loose after 20 minutes, keep simmering; a watery chili will beat the barrier every time. Leftovers won’t stay crispy, so build only what you’ll eat immediately, and keep extra chili and fries stored separately if you’re serving in shifts.

  • Author: Ella Whitley
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Baked and broiled
  • Cuisine: American