Whether you’re hosting the big game, having a game night, or your tastebuds are craving a tasty win after a long day, Loaded Pub Fries will bring home the victory! These tender, crispy spuds are a slam dunk of an appetizer for any occasion. And when we say “loaded,” you better suit up because these taters are full of flavor and ready to play. Topped with two kinds of melty cheese, salty, hearty bacon, and dollop upon dollop of tangy sour cream, for once, you’ll be hoping you pull the “reverse-draw-four” card (meaning you get to go back to the fries and eat four more) over and over and over. So, no matter when you eat them, who you’re with, or if you’re watching, playing, or enjoying a game alone, Loaded Pub Fries will always be the MVP (most valuable potato)!
Ingredients
- 12 slices bacon
- 2 pounds all-purpose potatoes, cut into equally-sized wedges
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 4 ounces Manchego cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 2 medium scallions, diced
- sour cream, to taste, for garnish
Directions
Step 1 –In a skillet, cook the bacon until it is crisp.
Step 2 –Transfer the cooked bacon to a paper-towel-lined plate and drain all but 1 tablespoon of the grease from the pan.
Step 3 –Preheat the oven to 425 degrees F.
Step 4 –In a large bowl, add the potatoes, the reserved bacon grease, the butter, the salt, the garlic powder, and the paprika and toss to coat.
Step 5 –Pour the potatoes in a single layer onto a sheet pan and roast, flipping after 15 minutes, until they are browned and cooked through, about 30 minutes.
Step 6 –Mound the roasted potatoes into four piles and cover each with the Manchego cheese, the cooked bacon, and the cheddar cheese.
Step 7 –Bake the fries until the cheese has melted, about 2-3 minutes.
Step 8 –Transfer the fries to a large platter and sprinkle with the scallions and dollop with the sour cream.
Step 9 –Serve.