Ingredients
- 1 bag frozen French fries or 4 large russet potatoes, cut into fries
- 1/2 pound ground beef
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced red onion
- 1/4 cup chopped tomatoes
- 2 tablespoons chopped parsley or green onions
Instructions
Set your oven to 425°F so it’s fully hot by the time you bake the fries; high heat is key for getting them crisp on the outside while keeping the centers fluffy. If you’re using fresh potatoes instead of frozen fries, you can soak the cut fries in cold water first to remove extra starch, then dry them very thoroughly before baking for the best texture.
Arrange the French fries (or dried fresh-cut potatoes) in a single layer on a sheet pan so the heat can circulate around each piece. Bake for about 20 to 25 minutes, flipping them halfway through, until they’re golden brown and crisp; instructions for loaded fries consistently recommend a single layer and a mid‑bake flip to avoid soggy spots.
While the fries bake, heat a skillet over medium heat and add the ground beef, breaking it up with a spoon as it cooks. Sprinkle in the paprika, garlic powder, salt, and black pepper, and keep cooking, stirring frequently, until the beef is fully browned and every crumb is cooked through. Drain off any excess fat so your fries stay crisp when you layer everything together, which is the same approach used in the attached recipe to avoid greasy, soggy fries.
Once the fries are crisp, transfer them to an oven‑safe dish or a clean baking sheet, spreading them out so every fry has a chance to catch toppings. Evenly scatter the shredded cheddar cheese over the hot fries, letting the heat start to melt it, then spoon the cooked beef mixture over the cheese, covering as much of the surface as you can so there’s beef and cheese in every bite.
Return the dish to the oven and bake for about 5 minutes, just until the cheese is fully melted and bubbly. This quick melt time mirrors the method in the source recipe and keeps the fries from overbaking while still giving you that dramatic cheese pull when you bring the tray to the table.
Remove the loaded fries from the oven and immediately drizzle or dollop the sour cream over the top while everything is still hot. Sprinkle on the diced red onion, chopped tomatoes, and chopped parsley or green onions so you get bright color and fresh crunch layered over the rich fries, beef, and cheese. Present the loaded cheese fries right away while they’re hot and the fries are still crunchy; just like in the original, this is when everyone tends to crowd around the pan and start grabbing their favorite pieces.