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.
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
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.
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.
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.
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!