Jalapeño Bacon Cheese Fries (Printable Version)
Oven-baked fries loaded with chicken, cheddar, bacon, jalapeños, and creamy ranch for a bold, comforting bite.
# Ingredients:
→ Potatoes
01 -
Russet potatoes, large, peeled and cut into 1.3 cm (½ inch) thick fries
→ Protein
02 -
Cooked shredded chicken, preferably rotisserie
03 -
Thick-cut bacon, cooked and crumbled
→ Dairy
04 -
Sharp cheddar cheese, shredded
→ Vegetables and Herbs
05 -
Fresh jalapeño peppers, sliced
06 -
Green onions, chopped
→ Condiments and Oils
07 -
Extra-virgin olive oil
08 -
Quality ranch dressing
→ Seasoning
09 -
Flaky salt
10 -
Freshly ground black pepper
# Steps:
01 -
Preheat the oven to 220°C (425°F) to ensure optimal crispness for the fries.
02 -
Wash, peel, and cut russet potatoes into even 1.3 cm thick fries. Thoroughly pat dry to remove excess moisture. Toss evenly with extra-virgin olive oil, flaky salt, and freshly ground black pepper.
03 -
Arrange fries in a single layer on a rimmed baking sheet without overcrowding. Bake for 30 to 35 minutes, flipping fries and rotating the pan halfway through to achieve uniform golden-brown crispness.
04 -
Remove fries from the oven and evenly distribute shredded chicken over the surface. Generously scatter shredded sharp cheddar cheese both on top and beneath the chicken, followed by crumbled bacon. Return to oven for 5 to 7 minutes until cheese is fully melted and bubbling.
05 -
Let the loaded fries rest briefly to set while remaining gooey. Arrange fresh jalapeño slices on top, drizzle ranch dressing evenly over all, and finish with a hearty sprinkle of chopped green onions. Serve immediately while hot.
# Notes:
01 -
Cut fries evenly to guarantee consistent crispiness and consider roasting bacon in advance for maximum crunch and minimal mess.
02 -
Use parchment paper on the baking sheet to prevent sticking without additional oil.
03 -
Adjust spiciness by removing jalapeño seeds or varying the amount used.