Skinny Texas Cheese Fries

By joeyanne

Ingredients

• 4-5 medium Yukon gold, or russet potatoes
• 2 Tb olive oil
• 1/2 tsp chili powder
• 1/2 tsp seasoned salt
• 1/2 tsp smoked paprika
• 1 tsp garlic salt
• salt
• 1/2 C cheddar cheese, grated
• 1 Tb bacon, cooked and crumbled
• 1 Tb cilantro, chopped
• 1 Tb green onion, chopped

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 400 degrees.

2. Grab 4-5 medium-sized Yukon gold, or russet potatoes. I used Yukon gold, so I left the skins on. Wash the potatoes thoroughly.
3. Slice each potato into 1/2 inch strips. Lay the potato strips face down, in two piles. Slice each pile of potatoes into 1/2 inch strips.

4. Toss them into a bowl and drizzle 2 Tb olive oil over the top.

5. In a small bowl combine 1/2 tsp chili powder, 1/2 tsp seasoned salt, 1/2 tsp smoked paprika and 1 tsp garlic salt. Sprinkle the seasoning over the top of the potatoes and toss them with some tongs, making sure all of the potato slices get covered with seasoning.

6. Generously spray two large cookie sheets with cooking spray and lay the potatoes out evenly. You want to be sure that none of them over lap. This will ensure they each get nice and crispy on the outside and soft on the inside.

7. Toss them into the oven for 25 minutes. Test them with a fork to be sure they are soft in the center. Remove the from the oven and sprinkle salt over the tops.

8. Using a spatula, scoop all of the fries into a deep 9x9 casserole dish, or deep dish pie plate. Sprinkle with 1/2 C cheddar cheese and 1 Tb cooked bacon. Pop the pan into the oven and allow the cheese to melt. Should only take 2-3 minutes.

9. Sprinkle 1 Tb chopped cilantro and 1 Tb chopped green onions on top.