Ingredients:

  • For the Fries:
    • 2 lbs russet potatoes (about 4 medium potatoes), cut into 1/4-inch thick fries
    • 2 tbsp vegetable oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp garlic powder
    • 1/2 tsp paprika
  • For the Cheese Sauce:
    • 2 tbsp unsalted butter
    • 2 tbsp all-purpose flour
    • 1 cup whole milk
    • 1 1/2 cups shredded cheddar cheese
    • 1/2 tsp salt
    • 1/4 tsp cayenne pepper (optional, for extra heat)
  • For the Jalapeño Popper Topping:
    • 4-5 fresh jalapeños, seeded and finely diced
    • 8 oz cream cheese, softened
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup sour cream
    • 6 slices bacon, cooked and crumbled
    • 2 green onions, thinly sliced (for garnish)

Equipment:

  • Large baking sheet
  • Parchment paper
  • Medium saucepan
  • Whisk
  • Mixing bowl
  • Oven
  • Knife and cutting board

Instructions:

  1. Prepare the Fries:
    • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
    • Rinse cut potatoes in cold water to remove excess starch, then pat dry thoroughly with paper towels.
    • In a large bowl, toss potatoes with vegetable oil, salt, black pepper, garlic powder, and paprika until evenly coated.
    • Spread fries in a single layer on the baking sheet, ensuring they don’t overlap.
    • Bake for 25-30 minutes, flipping halfway, until golden brown and crispy. Remove from oven and set aside.
  2. Make the Cheese Sauce:
    • In a medium saucepan over medium heat, melt butter.
    • Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly.
    • Slowly pour in milk while whisking to avoid lumps. Cook until the mixture thickens, about 2-3 minutes.
    • Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Add salt and cayenne pepper (if using). Keep warm.
  3. Prepare the Jalapeño Popper Topping:
    • In a mixing bowl, combine softened cream cheese, shredded mozzarella, sour cream, and diced jalapeños. Mix until well combined.
    • Fold in half of the crumbled bacon, reserving the rest for garnish.
  4. Assemble the Fries:
    • Arrange baked fries on an oven-safe platter or back on the baking sheet.
    • Spoon or pipe the jalapeño popper mixture over the fries in dollops or spread evenly, depending on preference.
    • Drizzle the warm cheese sauce generously over the top.
    • Sprinkle remaining bacon crumbles and green onions over the fries.
  5. Bake and Serve:
    • Return the assembled fries to the oven and bake at 425°F (220°C) for 5-7 minutes, or until the topping is warmed through and slightly bubbly.
    • Serve immediately while hot, with extra sour cream or ranch dressing on the side for dipping, if desired.

Tips:

  • Adjusting Heat: For milder fries, remove all jalapeño seeds and membranes. For spicier fries, leave some seeds or add a pinch of red pepper flakes to the popper mixture.
  • Make Ahead: Prepare fries and cheese sauce in advance, but assemble and bake just before serving to maintain crispiness.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain texture.

Serving Size:

  • Serves 4-6 as an appetizer or side dish.