[1] Who can resist cheese fries? (photo © Idaho Potato Commission)

[2] Crinkle-cut fries are baked from frozen fries (photo © Walmart).

[3] Sharp cheddar from Wisconsin (photo © Wisconsin Cheese).


It’s National American Cheese Month, so how about some cheese fries, made with a fine American cheddar*?

You don’t even have to fry the potatoes!

This easy-to-make dish uses frozen, baked Grown In Idaho crinkle-cut fries.

Once they’re golden brown in the oven, top with shredded sharp cheddar cheese, bacon, scallions and sour cream (or ranch dressing).

Some want theirs with a big squirt of ketchup, others as is.

But you may want to make a double batch. These fries will quickly disappear.

Ingredients For 4 Servings

  • Cooking spray
  • 1 package (28 ounces) frozen Grown in Idaho® brand (or substitute) crinkle-cut French fries
  • 1½ cups shredded sharp cheddar cheese
  • 6 slices thick-cut bacon, cooked and roughly chopped
  • ¼ cup sour cream or ranch dressing
  • 2 scallions, sliced, green parts only
  • Ketchup, for serving

    1. PREHEAT the oven to 425°F.

    2. GREASE a rimmed baking sheet or a large cast-iron skillet with cooking spray. Spread out the crinkle-cut fries in an even layer on the sheet. Bake 25 to 30 minutes, until crispy and golden brown.

    3. SPRINKLE the fries evenly with the shredded cheese. Bake for 3 to 5 minutes until the cheese is melted. Remove from the oven and sprinkle with the bacon.

    4. DRIZZLE with the sour cream or ranch dressing, then sprinkle with the sliced green onions. Serve immediately with ketchup on the side.
    > French Fries History

    > The Different Types Of French Fries

    > Potato History

    > The Different Types Of Potatoes

    *Cabot Cheddar is a great choice, and comes in 10 varieties, so you can layer on more flavors: chipotle, cracked peppercorn, everything bagel, garlic & dill, habanero, horseradish, hot buffalo wing, smoky bacon, spicy jack and tuscan. See them here.



    The post RECIPE: Baked Cheese Fries With Bacon & Scallions first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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