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To make loaded nacho fries, you need these key ingredients: - 4 large russet potatoes - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 can (15 oz) black beans, drained and rinsed - 1 jalapeño, sliced - 1 avocado, diced - ½ cup sour cream - ½ cup salsa - Fresh cilantro for garnish You can customize your loaded nacho fries with these tasty toppings: - Sliced green onions - Chopped tomatoes - Pickled jalapeños - Sliced olives - Diced red onion - Spicy sauce or hot sauce If you have dietary needs, here are some great substitutions: - Use sweet potatoes instead of russet potatoes for a sweet twist. - Opt for olive oil spray to cut down on oil. - Use vegan cheese or skip cheese for a dairy-free version. - Replace sour cream with Greek yogurt for a healthy option. - Use a bean alternative like chickpeas if you prefer. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This step is key to making crispy fries. Next, wash the large russet potatoes. You want to scrub off any dirt. Cut each potato into thin fry shapes, about 1/4 inch thick. This size helps them cook evenly. In a big bowl, toss the cut fries with olive oil. Add garlic powder, paprika, salt, and pepper. Mix until all fries are well coated. Spread the fries out on a baking sheet lined with parchment paper. Make sure they are in a single layer. This allows them to crisp up nicely. Bake for 25-30 minutes. Flip them halfway through for even cooking. They should turn golden and crispy. Once the fries are done, take them out of the oven. Layer the shredded cheddar and Monterey Jack cheeses over the hot fries. This is where the magic happens! Add black beans and jalapeño slices on top of the cheese. Return the baking sheet to the oven for about 5-7 minutes. Watch for the cheese to get bubbly and melted. Finally, take them out and add diced avocado, sour cream, and salsa. Finish with fresh cilantro for a pop of color. Enjoy your loaded nacho fries! To get great fries, cut your potatoes right. I like to use large russet potatoes. First, wash them well. Then, slice each potato in half lengthwise. Next, cut each half into thin strips, about 1/4 inch thick. This size helps the fries cook evenly. Make sure the cuts are even. This way, they will all become crispy together. Crispy fries are a must. Start by tossing the cut potatoes in olive oil. This helps them brown nicely. Use enough oil to coat all the fries. Don’t skip the garlic powder and paprika. These spices add extra flavor. Spread the fries out on the baking sheet. Give them some space to breathe. This will help them crisp up in the oven. Flip them halfway through baking for even crispiness. For loaded nacho fries, cheese is key. I suggest using a mix of cheddar and Monterey Jack. Cheddar gives a sharp flavor, while Monterey Jack melts perfectly. You can also try pepper jack for a spicy kick. If you want to mix it up, go for a blend of cheeses. Just use what you love! The melted cheese should bubble and get golden on top of the fries. Pro Tips Cut Evenly: Ensure your potato fries are cut into uniform sizes to guarantee even cooking and crispiness. Soak the Potatoes: Soaking cut potatoes in cold water for 30 minutes can help remove excess starch, resulting in crispier fries. Layering Cheese: For a gooey cheese experience, mix the cheddar and Monterey Jack before layering, allowing for better melting. Fresh Toppings: Add toppings like avocado and cilantro right before serving to maintain freshness and flavor. {{image_2}} You can easily make Loaded Nacho Fries vegetarian. Skip the sour cream and cheese. For a vegan twist, swap in cashew cheese or nutritional yeast. You can also add more veggies. Try corn, bell peppers, or mushrooms. These add great texture and flavor. If you love heat, add more spice! Use spicy cheese or extra jalapeños. You can also mix in diced hot peppers or a dash of hot sauce. For a smoky flavor, try adding chipotle peppers. A little goes a long way! While russet potatoes are classic, you can use others. Sweet potatoes offer a sweet twist. They pair well with the bold toppings. Yukon golds are creamier and add a nice taste. Experiment with any potato you like for unique results. To keep your leftover loaded nacho fries fresh, store them in an airtight container. Make sure they are cool before sealing. This helps prevent sogginess. Place them in the fridge for up to three days. If you want to enjoy them later, consider freezing them. When you’re ready to eat your leftover fries, the oven is your best friend. Preheat your oven to 350°F (175°C). Spread the fries on a baking sheet. Heat them for about 10-15 minutes. This method keeps them crispy. You can also use a microwave, but this may make them soft. To freeze loaded nacho fries, first let them cool completely. Then, place them in a freezer-safe bag or container. Try to remove as much air as possible. These fries can last in the freezer for up to two months. When you want to eat them, thaw in the fridge before reheating. Loaded nacho fries are a fun twist on nachos. They use crispy fries instead of tortilla chips. You start with baked russet potatoes, cut into fries. Then, you layer them with cheese, beans, and toppings. The flavors mix for a tasty treat. Each bite is a blend of cheesy, spicy, and fresh goodness. Yes, you can! Using an air fryer makes fries crispy and reduces oil use. Start by preheating your air fryer to 400°F (200°C). Cut the potatoes as you would for baking. Toss them with olive oil and seasonings, then air fry for about 15-20 minutes. After that, layer on cheese and toppings, then air fry for a few more minutes until the cheese melts. To make loaded nacho fries healthier, use less cheese and add more veggies. Swap sour cream for Greek yogurt. You can also choose sweet potatoes for added nutrients. Use fewer toppings like jalapeños or avocado. These small changes help keep the dish tasty but lighter. Enjoy your loaded nacho fries guilt-free! Loaded nacho fries are fun to make and easy to enjoy. We covered all the key ingredients, from main toppings to tasty substitutions. You learned how to prep, bake, and layer the fries with cheese. Tips for cutting and getting crispy fries will help you succeed. We explored tasty variations, including vegetarian options and spicy twists. Finally, I shared how to store and reheat leftovers. Now you can impress friends with your loaded nacho fries skills. Get creative and have fun in the kitchen!

Loaded Nacho Fries

Crispy fries topped with melted cheese, black beans, jalapeños, avocado, sour cream, and salsa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 jalapeño, sliced
  • 1 avocado, diced
  • 0.5 cup sour cream
  • 0.5 cup salsa
  • Fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Clean and cut the russet potatoes into thin fry shapes, about 1/4 inch thick.
  • In a large bowl, toss the potato fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  • Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper.
  • Bake for 25-30 minutes, flipping halfway through, until fries are golden and crispy.
  • Remove fries from the oven, and layer the shredded cheddar and Monterey Jack cheeses over the hot fries.
  • Add black beans and jalapeño slices on top of the cheese.
  • Return to the oven for an additional 5-7 minutes, or until the cheese is bubbly and melted.
  • Remove the loaded fries from the oven, and top with diced avocado, dollops of sour cream, and salsa.
  • Garnish with fresh cilantro before serving.

Notes

Feel free to customize toppings according to your preference.
Keyword appetizer, fries, loaded fries, nachos