Loaded Pub Fries

• Gluten free

• Meat

  • 12 slices Bacon

• Produce

  • 2 lbs All-purpose potatoes
  • 1/2 tsp Garlic powder
  • 2 Scallions, medium

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 4 oz Cheddar cheese, sharp
  • 4 oz Manchego cheese
  • 1 Sour cream

Found on afamilyfeast.com

Ingredients

• 12 slices bacon, cooked crisp (reserve 1 tablespoon bacon fat)
• 2 pounds all-purpose potatoes
• 1 tablespoon melted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces Manchego cheese, shredded
• 2 medium scallions diced
• Sour cream for garnish

Directions

• Cook bacon crisp and rough chop. Set aside. Reserve one tablespoon of the bacon fat.
• Preheat oven to 425 degrees.
• Cut potatoes into wedges. Since all-purpose potatoes vary in size, try to keep the wedges uniform. You may get 8 wedges from one but 16 from another. Place potatoes in large bowl and add bacon fat, melted butter, salt, garlic powder and smoked paprika. Toss well to coat.
• Pour out potatoes onto a sheet pan in a single layer and roast for 15 minutes. Flip and roast for another 10-15 minutes or until browned and cooked through.
• Mound the potatoes into four piles. Cover each pile with the Machego cheese, then bacon then the cheddar cheese. Place the pan back in the over for 2-3 minutes to melt the cheese. Alternatively, keep the fries in a single layer and cover with both cheese types and bacon and again place back in oven for 2-3 minutes to melt cheese.
• If serving individual servings, place each portion on a small plate, sprinkle with scallions and place a dollop of sour cream on top. If serving family style, slide fries onto platter, sprinkle with scallions and place several dollops of sour cream on top.