Equipment Needed
- Large sheet pan
- Parchment paper or a silicone baking mat (for easy cleanup!)
- Large skillet
- Box grater or food processor with shredding disc
- Mixing bowls
- Paper towels
- Spatula and tongs
Step-by-Step Instructions
First, we need to get those fries crispy. Preheat your oven to the temperature recommended on your frozen fry package (usually around 425°F). If you’re making fresh fries, toss your cut potatoes in olive oil, salt, and pepper, and spread them in a single layer on a parchment-lined sheet pan. This single layer is crucial—overcrowding steams them. I learned this the hard way and ended up with soggy potatoes. Roast them until they’re golden and crisp, which takes about 20-25 minutes for frozen, or 30-35 for fresh, flipping halfway through. Your kitchen will start to smell amazing.
While the fries are baking, let’s brown the beef. Heat your large skillet over medium-high heat. Add the ground beef, breaking it up with your spatula. Don’t stir it constantly; let it get a good sear in spots for more flavor. As it cooks, sprinkle in the paprika, garlic powder, onion powder, salt, and pepper. That paprika is not just for color—it gives a warm, subtle depth that makes the beef sing. Once the beef is fully cooked and no longer pink, drain the excess fat. I like to leave just a little bit for moisture.
Now, the grand assembly! When your fries are perfectly crisp, pull the sheet pan out. Immediately sprinkle about half of both cheeses right over the hot fries. Then, evenly distribute the seasoned beef and the crumbled bacon over the cheesy fries. Finally, mound the remaining cheese on top. This layered approach ensures cheesy goodness in every single bite, from top to bottom. Carefully place the loaded pan back into the oven for just 5-7 minutes, until the cheese is fully melted and bubbly.
The final step is all about the fresh, cool contrasts that balance the dish. Pull that magnificent, bubbling pan from the oven—be careful, it’s heavy and hot! Let it sit for just two minutes (this helps the cheese set slightly so it doesn’t all slide off). Then, artfully (or just enthusiastically) dollop with sour cream, scatter the bright green onions over everything, and drizzle your chosen sauce. I personally go for ranch, but my partner swears by barbecue. The visual alone is worth it.(See the next page below to continue…)