Set bag of frozen french fries out on the counter for about 20 minutes before adding to the griddle.

Preheat griddle on low. As the griddle is heating, add can of cheese sauce to a small saucepan and heat on the griddle. If needed, add a few tablespoons of half and half or milk to the cheese sauce to thin to desired consistency. When cheese sauce is heated through, remove it from the griddle and set to the side.

Before the griddle is too hot, add french fries to the coolest side of the griddle a few at a time, spreading them out into an even layer to begin cooking.

Add bacon to the griddle and begin to cook.

While french fries start to heat up, add Nashville Hot Rub and dry Ranch seasoning to a small bowl and stir to combine. Set seasoning to the side.

Cook bacon until done. Then transfer cooked bacon to a cutting board to cool.

Add about 1/2 - 3/4 cup peanut oil to the leftover bacon grease on the griddle. Spread french fries into the oil and mix to coat. You want the french fries to have a thin coat of oil on them.

Spread french fries back out into an even layer and continue to cook, turning and moving them often until crispy. When french fries are almost done cooking, reheat cheese sauce in the saucepan on griddle if needed.

When french fries are done, transfer them to a large bowl. Add about 2 - 3 tablespoons of the seasoning mix and toss to coat the fries. Add more seasoning mix if desired.

Transfer seasoned french fries to a plate and top with cheese sauce, crumbled bacon, sliced green onions, ranch dressing, and banana peppers. Sprinkle a bit more seasoning mix on top of finished fries if you wish.