Preheat your oven to 425°F (220°C). Spread strips of bacon on a baking sheet and bake for 12-15 minutes, or until crispy. Let it cool, then crumble and set aside.

Wash the russet potatoes thoroughly and cut them into ¼-inch strips.

Rinse the potato strips in cold water 2-3 times, then soak in cold water for 15 minutes.

Bring a large pot of salted water to a boil. Add the soaked fries and parboil for 4-5 minutes. Drain and let steam dry.

Toss the parboiled fries with avocado oil, then spread in a single layer on a baking sheet. Bake for 40-45 minutes, flipping halfway until golden brown and crispy.

Sprinkle cheddar cheese and crumbled bacon over the crispy fries. Broil for 1-2 minutes until the cheese is bubbly.

Drizzle ranch dressing over the loaded fries and garnish with parsley, green onions, or chives. Serve warm.