Loaded, Spicy, Crispy Oven Baked Fries

Tags

appetizer, baked, crispy, food, fries, gluten free, loaded, oven, side dish

I know it is hard to believe that these fries are crispy without being fried. I promise you that they are! The spice, the crunch, and the delicious toppings make for an amazing side dish without the unnecessary extra calories.

Loaded, Spicy, Crispy Oven Baked Fries

The Fries:

• 6 potatoes, scrubbed well
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp chili powder
• 1 tbsp chipotle chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

The Toppings:

• 1/2 cup shredded cheddar cheese
• 6 slices of bacon, cooked crispy then crumbled
• 3 or 4 green onions, thinly sliced
• Sour cream

Preheat oven to 400 degrees. Slice each potato horizontally then slice into fries no thicker than 1/4 inch thick. Add them to a bowl and toss with olive oil, salt, and pepper. On two parchment paper lined baking sheets, lay out the potatoes in a single layer, making sure none of them touch. Bake for 30 minutes. While they are baking, in a small bowl, combine the spices. When 30 minutes is up, remove and turn up the oven to 425 degrees. Pour the fries into a large bowl and toss with the spice combo. Place baking racks on each baking sheet, spray with cooking spray, and lay out the potatoes in a single layer again. Bake for 10 to 15 more minutes or until crispy.

Remove the potatoes from the oven and spread out on a large plate or serving platter. Top with the cheddar cheese, bacon crumbles, sliced green onions, and sour cream. Serves 4.

Loaded Baked Potato Soup

Tags

baked, crockpot, fall, food, loaded, potato, soup

Our poor trick-or-treaters had to brave the 40 degree weather last night. I hope their mommies fixed them something filling and belly-warming like this tasty soup. Because it is a crockpot soup, it can be put together before work or school. It makes a pretty big pot so we will be having left-overs for the next few days.

Loaded Baked Potato Soup

6 large potatoes, peeled and diced
1 large onion, diced
3 (14 oz) cans chicken broth
3 cloves garlic, microplaned
Salt and pepper to taste (Be sure to use quite a bit of salt, think a tsp or two)
1 cup cream

Toppings: sharp cheddar cheese, green onion, sour cream and bacon.

Combine all ingredients; cover and cook in the crockpot on high for 4 hours or low for 8 hours (potato should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Top with desired delights. Serves 8.