"Loaded Nacho Fries" is probably not a recipe you were expecting to see on this blog.
My boyfriend, Joshua, and I had a discussion (argument) about whether these were REALLY "loaded nacho fries". I call them "loaded nacho fries", but....
-The fries are oven-baked farm-fresh potatoes,
-the taco meat is grassfed ground beef with homemade taco seasoning,
- and the nacho cheese is a from-scratch cheese sauce with real cheddar.
It's all the components of loaded nacho fries....... with none of the junk stuff.
So you tell me- are these loaded nacho fries or are they BETTER?
Are you guys OK if I don't have the exact measurement for ingredients in this recipe for fries?
I think I heard you say "yes". Good. This recipe is very simple and you can make as many as you need for the size of your family.
Potatoes* (enough to feed your family)
Oil (about 1 T. for every couple potatoes that you use)
Preheat oven to 425.
Cut up the potatoes into 1/4" french fry shapes.
Drizzle with oil and mix to coat evenly. Sprinkle liberally with salt.
Spread in a single layer on a cookie sheet lined with parchment paper.
Bake at 425 for about 30 minutes until they are tender on the inside and golden on the outside, flipping halfway through to cook evenly.
*We tested out different varieties of potatoes in hopes of finding the best one for making fries. What we found was that the technique made a bigger difference in the quality of the fries than did the variety of potato. All varieties made good fries, if:
-They were evenly coated with oil.
-They each had a good sprinkling of salt.
-They were not over-baked (you want them to be tender rather than being like crispy matchsticks).
Pile all that good stuff together and you have yourself some loaded nacho fries with wholesome ingredients and none of the guilt!