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Sunday, July 27, 2014

Splurge on Some Baked Potato Fries

After several days of salads, I had to cave and have something totally unhealthy. Organic potatoes (which are part of the Environmental Working Group's Dirty Dozen) were on sale, by the bag, so my husband and I scoured the internet for something that we could use with most of a 3 lbs. bag of potatoes.

To our luck, and our tummies' satisfaction, we came across these Loaded Baked Potato Fries by Budget Bytes. We cut the recipe in half, although, I could totally see myself making these for a party of guests. These seem like they would last sitting out better than nachos, especially since we didn't get to enjoy these right away, since our little one needed to be bathed and put to bed before we were able to sit down and eat.

We also doubled the worcestershire sauce and substituted Greek yogurt for the sour cream (so that totally makes them healthy, right?).

Unfortunately, I didn't get a picture, because by the time we got Little One down, I was so ravenous that I immediately dug in without snapping a picture first! Oops...

But I hope you enjoy splurging on these Baked Potato Fries as much as we did!


1.5-2 lbs. russet potatoes
2tbsp olive oil
2tsp worcestershire sauce
1tbsp chili powder
1tbsp corn starch
1/2tsp smoked paprika
1/2tsp garlic powder
1/2tsp salt
1/2tsp cracked pepper
1/2c pepper jack (grated)
1/2c cheddar (grated)
1/2 bunch green onions (chopped)
8oz plain Greek yogurt


1. Preheat oven to 425F.

2. Thoroughly wash potatoes and cut into "fries" by halving lengthwise and then halving again lengthwise. Lay the potato with one of the flat sides down. Slice off about 1/4-1/2 inch slice and then lay the slice flat with the most surface area down. Then slice it into the size "fry" you'd like.

3. Place the fries in a bowl. Add olive oil and worcestershire sauce and toss to coat.

4. In another small bowl mix together the spices and chili powder.

5. Line a baking sheet with parchment paper and spread the fries out in a single layer and avoid any overlapping. Bake for approximately 40 minutes until the edges are slightly brown and crispy. At about 20 minutes in, flip the fries for optimal results.

6. Transfer the fries over to a casserole dish and top with the cheese and return to the oven until the cheese is fully melted (or no more than 5 minutes).

7. Top the fries with the green onions and Greek yogurt and we also added a bit of Tabasco Chipotle Sauce. Delish!

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