Bacon Cheese Fries
We had you at "Bacon," didn't we? These are your traditional spuds turned extra yummy with a big mix of extra toppings.
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Ingredients
4 Large Russet potatoes
1 Jalapeno (diced)
1 lb Bacon (cooked and crumbled)
1/2 cup Chopped green onion
4 tbsp Country Bob’s Seasoning Salt
4 tbsp Country Bob’s All Purpose Sauce
4 cups Colby Jack cheese (cubed)
4 tbsp Sour cream
Directions
1
Wash and slice your potato width-wise in very thin slices. Fill a bowl with 3 cups of water and 1 tbsp salt. Place the potato slices in the bowl of water for 2 hours up to overnight. Preheat oven to 475. Drain the potatoes from the water and pat them dry.
2
Arrange potatoes on baking sheet and bake at 475 for 25 minutes. Immediately after you remove the potatoes from the oven, coat them with Country Bob’s Seasoning Salt.
3
Arrange the potatoes on the baking sheet so they are side to side. Put a cube of cheese on each potato. Sprinkle the diced jalapeños and crumbled bacon on the pan and bake at 425 until the cheese melts.
4
Remove from the oven and arrange on a plate. Top with green onions, a little more Country Bob’s Seasoning salt, Country Bob’s All Purpose Sauce, and sour cream. Serve!
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TIP!
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