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March 5, 2016 Comments Off on Loaded French Fries
If you are a potato lover, this is the dish for you. Steak fries, baked just right, then covered in crispy bacon or pork belly, avocado, cilantro, sour cream (fat-free…I save calories where I can), & cheddar cheese, which is melted all over everything else until melted & gooey…this is crazy good! Serve this dish and watch it disappear…serve plenty of napkins, as it can be pretty messy.
Recipe type: appetizer/Game Day Fare/gluten-free/potato dish/snack
Serves: 6 or more
1 24-ounce bag steak fries
1 pound pork belly or bacon
1 large avocado
1 bunch cilantro
3-4 scallions (optional)
1 pint fat-free sour cream
1-2 8-ounce bags shredded cheddar cheese
nonstick cooking spray
Preheat your oven to 450˚.
Place the steak fries on a cookie sheet. Bake until the french fries are nicely browned, but not overdone, about 25 minutes. Transfer the french fries to a large, shallow casserole dish, such as a Pyrex® dish, that has been sprayed with nonstick cooking spray. Do not worry if the french fries do not fit in a single layer.
Meanwhile, cook the pork belly or bacon till crispy. Peel the avocado...scoop out the flesh & cut into larger bite-size cubes. Chop the cilantro. Slice the scallions, if using. Set these ingredients aside until the fries are done.
Sprinkle the french fries with the pork belly/bacon, avocado, cilantro & scallions, if using. Spoon dollops of sour cream over the other ingredients.
Sprinkle the cheddar cheese over the entire casserole dish...start with one bag, then add the second, if desired...it just depends on how "cheesy" you want the loaded french fries.
Place the casserole dish back into the oven. Cook the loaded french fries just until the cheese is melted, about 5 minutes. Sprinkle the casserole with additional cilantro. Serve the loaded french fries immediately with plenty of napkins!
The secret to cooking pork belly, to me, is this...slice the pork belly into ½-inch slices...microwave about 5-6 slices at a time for a minute...be sure to place the pork belly on paper towels to absorb the liquid released...doing this will make frying the pork belly much easier...now fry over medium heat, being careful to render the fat & get it really crispy...I like to cook it even a little longer to make sure the fat & meat are really crispy.
If you need a little heat, add sliced jalapeños...delish!