Nacho-Style Loaded Fries
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Have your fast-food cravings satisfied in a healthier, delicious way. Instead of deep-fried spuds, we start with easy oven fries made from russet potatoes tossed with seasonings and coated with cooking spray. Once the fries are done, they’re loaded up with classic nacho toppings: cheese, tomatoes, scallions, avocado, and jalapeños. When making the fries, make sure you don’t skip the step of rinsing the surface starch off the potatoes and then patting them dry; this helps them crisp up. And take care to cut them into small ¼-inch batons so they cook quickly and evenly.
Ingredients
Cooking spray
4 spray(s)
Russet potato
1½ pound(s), unpeeled, cut lengthwise into 1/4-inch fries
Kosher salt
1 tsp(s)
Ground cumin
1 tsp(s)
Garlic powder
¾ tsp(s)
Reduced-fat cheddar cheese
¾ cup(s), shredded
Tomato
½ cup(s), diced
Scallions
¼ cup(s), sliced
Avocado
1 small, diced
Jalapeño pepper
1 medium, thinly sliced
Instructions
1
Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
2
Rinse the potatoes under cool water. Drain and pat the potatoes dry with paper towels. Place the potatoes in a large bowl; coat the potatoes with cooking spray. Sprinkle with the salt, cumin, and garlic powder; toss well to coat. Arrange the potatoes on the prepared pan, spreading in a single layer if possible. Bake at 450°F until lightly browned and crisp in places, 30 to 35 minutes, turning gently after 20 minutes.
3
Remove the pan from the oven (leave the oven on). Sprinkle the fries evenly with the cheese. Return the pan to the oven and bake until the cheese melts, 2 to 3 minutes. Top the fries with the tomatoes, scallions, avocado, and jalapeño.
4
Serving size: about 1⅓ cups
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