Loaded Potatoes with Chipotle Ranch Drizzle

These Loaded Potatoes with Chipotle Ranch Drizzle are really something to talk about!! Yum! 

In this recipe, potatoes are baked in the oven — not deep-fried!) — until perfectly crisp. Then, smothered in shredded cheese, bacon bits, and jalapeños until melted. Then…the best part: a delightful, smokey chipotle ranch drizzle — delicious and something you’re going to want to drizzle on just about everything!

While “oven fries” may make you a little worried they won’t GET crispy enough, you’ll see that I included a step to soak the potatoes before frying. While this step is not essential, it most definitely lends to crispier fries in the end. This is because russets are most often cited as the best frying potato because unlike many potatoes, russets will release their starch (which is what causes potatoes to absorb oil) upon being soaked or rinsed. 

But fair warning, when there is a tray of these Loaded Potatoes with Chipotle Ranch Drizzle out you *will not* be able to stop eating them! They are just too good. And while these are obviously great for a game day food option, I truly recommend serving these as a fun appetizer or festive side dish when having guests over any time of the year! 

Want to save even more time with this recipe? Skip this drizzle and pair this with my SideDish Chipotle Ranch Dressing!

5 from 1 vote

Loaded Potatoes with Chipotle Ranch Drizzle

Total: 1 hour hr 15 minutes mins

Servings: 4

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Ingredients 

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For the Chipotle Ranch Drizzle:

• ▢ ¼ cup homemade mayo
• ▢ 2 cloves garlic minced
• ▢ ½ teaspoon onion powder
• ▢ 1 teaspoon chipotle chili powder
• ▢ 1 tablespoon freshly chopped parsley or ½ teaspoon dried parsley
• ▢ 1 tablespoon freshly chopped dill or ½ teaspoon dried dill
• ▢ 2 tablespoons fresh lemon juice
• ▢ A pinch of kosher salt
• ▢ A pinch of black pepper

For the Loaded Potatoes:

• ▢ 1 ½ pounds russet potatoes or 2 large potatoes
• ▢ 2 tablespoons avocado oil
• ▢ 1 ½ teaspoons kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 4 strips bacon, fried until crisp and chopped into small bits
• ▢ 1 ½ cups freshly shredded medium sharp tillamook cheese
• ▢ ½ jalapeno very thinly sliced (optional)
• ▢ 1 tablespoon freshly chopped dill for serving
• ▢ 1 tablespoon freshly chopped parsley for serving
• ▢ ½ roma tomato seeds removed and diced small, for serving

Instructions 

For the Chipotle Ranch Drizzle:

• In a small bowl, combine all the Chipotle Drizzle ingredients and stir until well combined. Set aside while you prepare the potatoes.

For the Loaded Potatoes:

• Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
• Scrub potatoes well, then cut lengthwise into [1/2] inch wide fries.
• *If you have time, place the potatoes in a large bowl and fill with hot tap water until the potatoes just covered. Let soak for 15 -30 minutes. (This step is not essential but does lend to much crispier french fries.) Drain the potatoes and place them on a kitchen towel. Spread the potatoes onto the large kitchen towel and using another kitchen towel, pat them until they are very dry.
• Place the fries on the prepared baking sheet. Drizzle the fries with avocado oil and season with salt and pepper. Using your hands, toss until very well and evenly coated. Spread the fries into a single layer.
• Bake in the oven until potatoes are golden brown all over and crisp, about 30 minutes, undisturbed. After 30 minutes, toss the potatoes and then return to the oven for an additional 5 to 10 minutes, until very crisp.
• Remove the fries from the oven and sprinkle with the cheese. Top with jalapeno slices and bacon. Return the fries to the oven and cook until the cheese is bubbly and lightly browned, about 5 minutes.
• Top with fresh dill, parsley and roma tomaotes. Drizzle with Chipotle Ranch Drizzle. Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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