Photo of Nacho-style loaded fries by WW

Nacho-style loaded fries

Total Time
45 min
10 min
35 min
When making the fries, make sure you don’t skip the step of rinsing the surface starch off the potatoes and then patting them dry; this helps them crisp up. And take care to cut them into small ¼-inch batons so they cook quickly and evenly.


Cooking spray

4 spray(s)

Uncooked russet potato

1½ pound(s), unpeeled, cut lengthwise into 1/4-inch fries

Kosher salt

1 tsp

Ground cumin

1 tsp

Garlic powder

¾ tsp

Reduced fat cheddar cheese

¾ cup(s), shredded


½ cup(s), diced


¼ cup(s), chopped, sliced


1 small, diced

Jalapeño pepper

1 medium, thinly sliced


  1. Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
  2. Rinse the potatoes under cool water. Drain and pat the potatoes dry with paper towels. Place the potatoes in a large bowl; coat the potatoes with cooking spray. Sprinkle with the salt, cumin, and garlic powder; toss well to coat. Arrange the potatoes on the prepared pan, spreading in a single layer if possible. Bake at 450°F until lightly browned and crisp in places, 30 to 35 minutes, turning gently after 20 minutes.
  3. Remove the pan from the oven (leave the oven on). Sprinkle the fries evenly with the cheese. Return the pan to the oven and bake until the cheese melts, 2 to 3 minutes. Top the fries with the tomatoes, scallions, avocado, and jalapeño.
  4. Serving size: about 1⅓ cups