Loaded French Fries With Bacon

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Servings Number 10 - 12 people
Prep Time 00h 15
Cooking Time 00h 30
Best tasting appetizer combining potato wedges, cheese, and our favorite smoked bacon into one mouthwatering dish. Perfect to share at a watch party or any event!

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Ingredients and Method


  • 5 Potatoes
  • 8 Slices Burgers' Smokehouse Bacon (any flavor)
  • 1 tsp. Olive Oil
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 tsp. Cornstarch
  • 1 TBSP. Butter
  • 1 TBSP. Flour
  • 3/4 Cup Whole Milk
  • 1/4 Cup Cheddar
  • 1/4 Cup Smoked Gouda
  • 1 Jalapeno
  • Gruyere
  • Sour Cream
  • Scallions


  1. Preheat the oven to 450 degrees.
  2. Wash the potatoes. Cut the potatoes into evenly sized wedges. Dry off the potatoes and put into a mixing bowl. Add olive oil, onion powder, garlic powder, paprika, salt, pepper, and cornstarch to the bowl and mix to cover the wedges.
  3. Layout the wedges onto two baking sheets, making sure the wedges do not cover each other too much.
  4. Put the baking sheets into the oven and cook for 15 minutes. Once the time is complete, flip the wedges and cook for another 15 minutes. Wedges should be golden and slightly crispy.
  5. While the wedges are cooking, put a skillet on the stove at medium-low heat and cook the bacon until slightly crispy (approximately 15 min). Cut up into pieces after cooking.
  6. Put a small pot on the stove at medium-low heat. Melt the butter until it is slightly bubbling then add the flour and stir until mixture starts to clump. Add the whole milk and mix until it thickens. Add more milk if the mixture has become too thick.
  7. Add shredded cheddar and shredded smoked gouda to the rue. Keep on heat and mix often until the cheese is completely melted. Keep on very low heat once the mixture is complete.
  8. Once the time for the wedges is complete, take them out of the oven and transfer them to your serving dish. Cover with the cheese sauce, bacon, sliced jalapenos, sour cream, scallions, and grated gruyere.
  9. Tips: Before cooking, soak the potato wedges in a bowl of water to remove excess starch. Be sure to make the wedges dry before seasoning them.