Outback Aussie cheese fries are frozen country style fries baked crispy at 425F, piled on a tray, topped with shredded Colby Jack cheese and crumbled bacon, melted for 3 to 5 minutes, then served with ranch dressing. Six ingredients, 30 minutes.
Shredding the cheese yourself from a block instead of using the bagged pre-shredded kind is the step that makes the cheese melt properly. Pre-shredded cheese is coated in cellulose to stop it clumping in the bag, and that same coating stops it melting into a smooth layer on the fries. Block cheese goes from shred to puddle in under 4 minutes.
Piling the fries into the centre of the tray before the cheese goes on is what gives you loaded fries instead of a sheet pan of scattered singles. The pile traps heat underneath and creates layers for the cheese and bacon to fall into, so every fry you pull out brings toppings with it.
Outback Aussie Cheese Fries
Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy5
servings25
minutes40
minutes485
kcalFrozen country style fries baked crispy, piled on a tray, covered in shredded Colby Jack and crumbled bacon, melted until gooey, and served with ranch dressing on the side. Six ingredients, one pan.
Ingredients
3/4 bag Ore Ida Simply Country Style Fries (or similar thick cut frozen fries)
3/4 cup Colby Jack cheese, shredded from a block
4 slices bacon
2 green onions, chopped
1/2 to 1 cup ranch dressing (refrigerated quality, like Marie’s)
Salt and pepper
Directions
- Bake the fries:Preheat oven to 425F. Spread the fries on a baking sheet and bake according to package directions until crispy.
- Cook the bacon:While the fries bake, cook 4 slices of bacon in a skillet until crispy. Drain on paper towel and chop.
- Load and melt:Remove the crispy fries from the oven and season with salt and pepper. Pile them into the centre of the tray. Top with the shredded cheese and chopped bacon. Return to the oven for 3 to 5 minutes until the cheese melts.
- Serve:Remove, scatter the green onions over the top, and serve with ranch on the side.
FAQs
What fries work best for this?
Thick cut or country style frozen fries hold up under the cheese and bacon without going limp. Thin fries or shoestrings get soggy fast under melted cheese. The author recommends Ore Ida Simply Olive Oil and Sea Salt Country Style Fries specifically.
Can you use a different cheese?
Colby Jack melts well and has a mild flavour that does not overpower the bacon. Cheddar, pepper jack, or a Mexican blend all work. Avoid anything pre-shredded, since the anti-caking coating stops it melting smoothly.
What ranch dressing should you use?
The author recommends Marie’s, which is sold refrigerated in the produce section, not shelf-stable in the condiment aisle. Refrigerated ranch has a thicker texture and tangier flavour than bottled. Homemade buttermilk ranch is the best option if you have the time.
Can you add other toppings?
The restaurant version comes with ranch, bacon and cheese as standard. Sour cream, jalapeños, chilli, or diced tomatoes are all common additions. Keep toppings that release moisture (tomatoes, sour cream) on the side rather than baked in, since they make the fries soggy.
How do you keep them crispy?
Eat them fast. Loaded fries have a 10-minute window before the cheese and bacon moisture softens the coating. Do not cover them with foil while they sit. If you are making them for a party, bake the fries and prep the toppings separately, then assemble and melt right before serving.
