Thursday, November 8, 2012

Cheesy Potato Fries

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So we all know that Tim is a health-food nut (of sorts). Well, I have learned to be "that wife" that teeters as close to the edge as possible concerning the food he allows himself to eat.

For example, he is big on eating lean beef, whole grains, and all-natural cheese. So, why would a cheeseburger with a whole wheat bun be out of the picture? Exactly-it's not.



How I managed get this past him, I'll never know, but I served the man cheesy potato fries tonight. Here are my supporting arguments:

1. They are baked, not fried (let's not mention the nutritional value of olive oil once it hits a certain temperature).
2. They are red potatoes, not white. This is a must in our house.
3. Cheese has protein, right? I'm sure he worked off the fat at CrossFit (let's hope his arteries are as forgiving as his metabolism).
4. Bacon is meat, so it has protein; therefore, it is allowed.
5. I have no argument for Ranch dressing. That stuff is a heart attack in a bottle, and it's rarely used in our home.



Please don't think I'm a poor wife. I feed the man buckets of grilled chicken, salad and water. But every once in awhile, the man of the house needs to eat some cheesy potato fries to improve his mood. And after a certain election, he could use a boost.



Okay, let's get started:

Ingredients (for 2-3 people):
  • 4-6 medium red potatoes
  • 1/4 cup olive oil
  • Salt
  • Fresh ground pepper
  • Seasoning salt of your choice (I use Lawry's)
  • 1 cup sour cream
  • 1/2 cup ranch dressing
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup real bacon bits
  • Green onions (optional)

Directions:
  • Cut potatoes into steak fries size. The thicker they are, the longer they take to cook. But hey, good food requires some sacrifice.
  • Place on baking sheet with tin foil.
  • Drizzle with olive oil and lightly toss to thoroughly cover all parts of the wedges.
  • Generously sprinkle salts and pepper over the potatoes.
  • Bake 400 for about 45 minutes or until tender.
  • In a separate bowl, mix the sour cream, Ranch and milk.
  • Grab a cake baking dish (like this) and spoon out 3/4 of the sour cream sauce on the bottom of it.
  • Place the hot/cooked potatoes on top of the sauce.
  • Drizzle remaining sour cream sauce evenly over the potatoes.
  • Sprinkle all the cheese and bacon on top.
  • Place the cake dish into the oven until the cheese gets nice and gooey.



My mouth, it waters.

Love and tailgate-style,

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