In a large pot, bring 4-6 cups of water to a boil. Add a big pinch of salt in the water, add in the potatoes and let them boil for 10-15 minutes or until they can be easily pierced with a paring knife or a fork. Take the potatoes out and let them cool off and dry for 8-10 minutes.
Preheat the oven at 220°C or 420°F. Line a baking sheet with parchment paper and drizzle some olive oil on it. Place all the potatoes on the baking sheet. Get a flat bottomed glass or jar, drizzle some olive oil on the bottom to prevent it from sticking to the potato, then gently crush each potato by slowly pressing the glass down on it. If the potato happens to crumble, simply take those crumbs and crush them as well.
For the cheese sauce, add the butter and flour in a saucepan on medium heat. Toast the mixture for 2-3 minutes, while constantly stirring it with a spatula or a whisk. Slowly pour a little bit of milk at a time in the pan while whisking the milk, butter and flour together. Repeat the previous step until you poured all the milk in the saucepan, then turn the heat to medium low and simmer the mixture for 3-5 minutes. The mixture should be slightly thicker at this point.
Pour the hot cheese sauce all over the potatoes, then top them off with the caramelized onions, jalapeño slices, fresh coriander, chile flakes and a drizzle of freshly squeezed lime juice. Serve the loaded potatoes right away.
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