The other night I was out on my evening walk and these loaded potato fries popped into my head. I hadn’t eaten supper yet so that’s what usually happens, I start thinking about what food is at home and what I can make when I get there. I was in the mood for something loaded with cheese, bacon, ranch and calories! This was just what I wanted.
This was originally going to serve as a side dish to some leftover bbq that I had made. That didn’t happen. I ate the whole plate and skipped the bbq’s. At least I walked before I ate these because I was way too full to walk after. Theoretically I worked off the calories already so it was no big deal right?
My dog is a serious slave driver when it comes to walks! We are up to 4 miles and she’s 11 years old. I hope I’m in that good of shape when I’m 77. As soon as I get home from work the whining starts, until I finally cave and take her. Lucky for her it’s been too windy to ride my bike or she’d be out of luck.
TO MAKE THE POTATOES
This recipe would serve two as a side dish, or one as a main dish ;). I cut three potato into 8 wedges. Coat the potatoes in olive oil and roast them at 400 degrees for 15 minutes on one side then flip and roasted another 10 to 15 minutes until crispy and cooked through. I cooked the bacon ahead of time in the oven at 400 degrees for 20 minutes until crispy. Bacon makes everything better, always! Cool the bacon on a paper towel and set aside until needed.
Assembling the fries is easy once the potatoes and bacon are cooked. Arrange the potatoes on a plate, sprinkle with cheese, drizzle with ranch and add bacon. Chive are nice garnish for this recipe if you have them, or green onions would be good too.
Try this recipe out the next time you need some sinful indulgence.
- 3 russet potatoes washed, skins on
- 2 tbsp olive oil
- 3 slices thick cut bacon cooked and crumbled
- 1/2 cups shredded cheddar cheese
- 3 tbsp ranch dressing
- 1 tbsp diced chives or green onion for garnish
- salt and pepper to taste
- Preheat the oven to 400 degrees
- Cut the potatoes into 8 wedges each
- Toss the potatoes in olive oil and season with salt and pepper
- Arrange in a single layer on a baking sheet
- Bake at 400 degrees for 15 min
- Flip the potatoes and bake on the other side 10 -15 min until crispy on both sides
- Remove from the baking sheet to a serving plate and top with cheese, ranch, bacon and chives
- Serve warm
- These don't keep well so be sure and eat them all!