Super Bowl Cheese Fries (Printable Version)

Crispy baked fries topped with melted cheese and turkey bacon, ideal for sharing at gatherings.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and cut into fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper

→ Cheese & Toppings

07 - 1½ cups shredded cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
09 - 6 strips turkey bacon, cooked and crumbled
10 - 2 green onions, thinly sliced
11 - ¼ cup sour cream (optional, for serving)
12 - 2 tablespoons chopped fresh parsley (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the potato fries with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange the fries in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
04 - While the fries are baking, cook the turkey bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble.
05 - Once fries are done, sprinkle cheddar and Monterey Jack cheese evenly over the hot fries. Scatter the crumbled turkey bacon on top.
06 - Return the baking sheet to the oven and bake for 5–7 minutes, or until the cheese is fully melted and bubbly.
07 - Remove from oven. Top with green onions and parsley. Serve hot with sour cream on the side, if desired.

# Tips from hearthlykitchen:

01 -
  • The cheese gets into every cranny and crisp edge of the fries creating those addictive moments of salty gooey contrast
  • Turkey bacon brings all the smoky satisfaction without the heaviness that puts everyone to sleep by halftime
02 -
  • Do not crowd your fries on the baking sheet or they will steam instead of crisp, and nobody wants soggy cheese fries
  • Add the cheese while the fries are piping hot straight from the oven, or it will not melt properly
03 -
  • Soak your cut potatoes in cold water for 30 minutes before cooking to remove excess starch for even crispier results
  • Use a half sheet pan rather than a smaller one to ensure proper air circulation around every fry

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