I love this recipe because it turns a simple bag of fries into a full, hearty dish that’s both easy and satisfying. The ground beef adds protein and flavor, the cheese melts into every bite, and the fresh toppings bring the whole thing to life. It’s customizable, budget-friendly, and quick enough to make on a weeknight. Best of all, it hits all the right notes—crispy, cheesy, savory, and fresh.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Potatoes
1 bag frozen French fries or 4 large russet potatoes, cut into fries
Beef
½ pound ground beef
Seasonings
1 teaspoon paprika
½ teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Cheese and Dairy
1½ cups shredded cheddar cheese
½ cup sour cream
Toppings
¼ cup diced red onion
¼ cup chopped tomatoes
2 tablespoons chopped parsley or green onions
Directions
I preheat the oven to 425°F to get the fries crispy.
I arrange the frozen fries (or homemade cut potatoes) in a single layer on a sheet pan and bake for 20–25 minutes, flipping halfway through, until they’re golden and crispy.
While the fries are baking, I heat a skillet over medium heat and brown the ground beef, breaking it up with a spoon. I season it with paprika, garlic powder, salt, and black pepper. Once it’s fully cooked, I drain off any excess fat.
Once the fries are ready, I transfer them to an oven-safe dish. I sprinkle the shredded cheddar evenly over the fries, then layer the cooked beef on top.
I return the dish to the oven for 5 minutes, just until the cheese melts and bubbles.
When it comes out, I drizzle sour cream over the top and finish with red onion, tomatoes, and chopped parsley or green onions.
I serve it hot and enjoy immediately for the best flavor and texture.
Servings and Timing
Yield: 4 servings (1 large platter)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Spicy Kick: I add sliced jalapeños or a drizzle of hot sauce for extra heat.
Bacon Upgrade: Crumbled bacon adds a smoky crunch that pairs perfectly with the cheese and beef.
Taco Style: I season the beef with taco seasoning and add guacamole and shredded lettuce for a Tex-Mex version.
Cheese Blend: I mix in Monterey Jack or pepper jack for a more dynamic cheese flavor.
Vegetarian: I skip the beef and use black beans or sautéed mushrooms for a meat-free option.
Storage/Reheating
Loaded fries are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I spread them on a baking sheet and bake at 375°F for 10–15 minutes to bring back some of the crispiness. I avoid microwaving if I want to keep the fries from turning soggy.
FAQs
Can I make this with sweet potato fries?
Yes, sweet potato fries are a great alternative. They add a touch of sweetness that pairs well with the savory toppings.
What kind of beef is best?
Ground beef with a little fat (around 80/20) gives the best flavor, but I can also use lean beef or even ground turkey for a lighter version.
Can I prep this ahead of time?
I cook the beef and prep the toppings ahead, but I always bake the fries and melt the cheese just before serving for the best texture.
What cheeses work best?
Cheddar melts beautifully and has a sharp flavor, but I also like using a mix of cheddar and Monterey Jack or mozzarella for extra gooeyness.
How do I make the fries from scratch?
I cut russet potatoes into fries, soak them in cold water for 30 minutes, dry thoroughly, toss with a little oil, and bake at 425°F until crisp, flipping halfway through.
Conclusion
Loaded Cheese Fries with Beef are everything I want in a comforting snack or casual meal—crispy, cheesy, savory, and loaded with flavor. It’s the kind of dish that brings everyone to the table, and it’s easy enough for me to throw together anytime I want something indulgent and satisfying.
