I start by preheating the oven to 425°F. Spread the frozen fries evenly on a lined baking sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, and paprika.

Bake the fries for 20–25 minutes, flipping halfway through, until they’re golden and crispy. This step is important because crispy fries hold toppings better.

While the fries bake, I heat a skillet over medium heat and cook the diced chicken until fully cooked and lightly browned. Season lightly with salt and pepper.

Once the fries are crispy, I take them out of the oven and top them with cooked chicken, crumbled bacon, and both cheeses.

Put the loaded fries back in the oven for 5–7 minutes, just until the cheese melts beautifully.

I drizzle ranch dressing generously over the hot fries and garnish with fresh parsley if I’m feeling fancy. Serve immediately while everything is hot and melty.