Nacho-style loaded fries
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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)
Uncooked russet potato
1½ pound(s), unpeeled, cut lengthwise into 1/4-inch fries
Kosher salt
1 tsp
Ground cumin
1 tsp
Garlic powder
¾ tsp
Reduced fat cheddar cheese
¾ cup(s), shredded
Tomato
½ cup(s), diced
Scallions
¼ cup(s), chopped or sliced, 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.