Ingredients
Equipment
Method
- Peel and cut the potatoes into 1/2-inch sticks. Place them in a large bowl and cover with cold water. Soak for 20 minutes to remove excess starch.
- Drain the soaked potatoes. Bring 6 cups of water to a boil in a medium pot. Add the potatoes and par-boil for 3 to 5 minutes until just barely tender but still firm. Drain and pat thoroughly dry with paper towels.
- Transfer the dried potatoes to a large bowl. Drizzle with olive oil and sprinkle with 1 teaspoon of Kinder's Woodfired Garlic Seasoning. Toss to coat evenly.
- Arrange a single layer of fries in the air fryer basket. Set the air fryer to 400 degrees F and cook for 20 minutes, shaking the basket halfway through, until golden and crispy. Cook in batches if needed.
- Once all fries are cooked, season immediately with the remaining 1 teaspoon of Kinder's Woodfired Garlic Seasoning and the Kinder's The Blend Seasoning. Toss gently.
- Line the air fryer basket with aluminum foil. Add half the fries to the basket. Sprinkle with both cheeses and the chopped bacon. Layer the remaining fries on top.
- Set the air fryer to 350 degrees F and cook for 1.5 to 2 minutes until the cheese is fully melted.
- Transfer to a serving plate or bowl. Top with dollops of sour cream, a drizzle of Kinder's Gold Label Black Garlic BBQ Sauce, and sliced green onions.
- Serve immediately.
Nutrition
Notes
- Soak, then par-boil — don't skip either — Soaking pulls excess surface starch; par-boiling creates interior steam that puffs the fries as they crisp. Skip one and the texture suffers. Both steps together are what make air fryer fries actually crispy.
- Pat completely dry before adding oil — Any surface moisture left after par-boiling prevents a proper crust. Use paper towels and be thorough. This is the step most people rush.
- Single layer, always — Overlapping fries steam instead of crisp. Cook in batches if needed — two smaller batches beat one crowded basket every time.
- 90 seconds for the cheese melt — The second air fryer pass at 350°F is just long enough to melt the cheese. Push past two minutes and the fries start to steam under the foil and soften. Pull when the cheese is just melted.
- Serve immediately — These don't hold. Once the sour cream and BBQ sauce hit the fries, the clock starts. Get them to the table fast.
- These loaded fries work as a centerpiece or a side. As a centerpiece, set out extra sour cream, sliced jalapeños, and additional Kinder's Gold BBQ Sauce in small bowls — let everyone customize their portion. As a side, they pair with burgers, grilled chicken sandwiches, or hot dogs.
- Game day is the natural fit. Add wings, a dip board, and cold drinks and the fries hold the table. Cold beer, lemonade, or an ice-cold soda are the natural pairing.
- The toppings are flexible. Green onions and sour cream are the baseline. Pickled jalapeños add heat. A handful of fresh cilantro shifts the flavor toward something brighter. Keep the BBQ sauce on the side for a group and let people drizzle their own.
- Serve these immediately. Once the toppings go on, the fries soften fast — assembled loaded fries don't store or reheat well.
- Plain cooked fries (no toppings) keep in an airtight container in the refrigerator for up to two days. Re-crisp in the air fryer at 380°F for 3 to 5 minutes before assembling. Add the cheese, bacon, and toppings fresh after re-crisping.
- These fries do not freeze well once cooked.