Preheat the oven to 425°F (220°C).

Wash and peel the 2 large potatoes.

Slice the potatoes into thin wedges for even crisping.

In a large mixing bowl, whisk together 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon salt.

Toss the potato wedges in the seasoned oil mixture until evenly coated.

Arrange the seasoned fries in a single layer on a baking sheet.

Bake in the preheated oven at 425°F (220°C) for 25 minutes or until golden brown and crispy.

While the fries bake, heat 1/2 cup nacho cheese sauce in a microwave-safe bowl in the microwave for 30 to 45 seconds until warmed through.

Remove the fries from the oven, sprinkle 1 cup shredded cheddar cheese over them, and return to the oven for 2 to 3 minutes until the cheese melts.

Drizzle the warm nacho cheese sauce over the fries, then top with sour cream and optional jalapeños.

Let the fries rest for 2 to 3 minutes to allow extra crisp, then serve immediately.