Loaded Sweet Potato Fries (Printer-friendly)

Crispy sweet potato waffle fries loaded with cheddar, bacon, ranch, and green onions for a flavorful bite.

# What You'll Need:

→ Fries

01 - 1.3 lbs frozen sweet potato waffle fries

→ Toppings

02 - 1 cup sharp cheddar cheese, shredded
03 - 4 slices bacon, cooked and crumbled
04 - 1/4 cup ranch dressing
05 - 2 green onions, thinly sliced
06 - 1 tablespoon fresh parsley, chopped (optional)
07 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Spread frozen sweet potato waffle fries in a single layer on a large baking sheet.
02 - Bake the fries for 25 to 30 minutes, flipping them halfway through baking until they are crisp and golden.
03 - Remove fries from oven and immediately sprinkle shredded cheddar cheese evenly over the top.
04 - Return the baking sheet to the oven and bake for 2 to 3 minutes until the cheese has melted.
05 - Transfer hot fries to a large serving platter. Drizzle ranch dressing over the fries, then sprinkle with crumbled bacon, sliced green onions, parsley if using, and freshly ground black pepper.
06 - Serve the loaded fries immediately while they are hot and crispy.

# Expert Advice:

01 -
  • The waffle fries get impossibly crispy while staying tender inside, and frozen ones mean zero prep work.
  • Everything melts and mingles together so you get cheddar, ranch, and bacon in every bite without it feeling overdone.
  • Ready in 40 minutes from zero to sharing, which means it works as a last-minute appetizer or a Friday night snack.
02 -
  • Don't skip the halfway flip—one side of waffle fries will cook faster than the other, and you want both sides golden, not one pale and one burnt.
  • Add toppings while everything is still steaming hot, because cooled fries are sad fries, and room-temperature ranch is basically condiment sad news.
03 -
  • If your waffle fries come out pale instead of golden, your oven might be running cool—trust your eyes, not just the timer, and let them go a few minutes longer if they're not caramelized enough.
  • Shred your own cheddar from a block instead of using pre-shredded if you can—it melts smoother and tastes sharper without the anti-caking agents getting in the way.
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