Loaded French Fry Nachos: This cross between nachos and chili cheese fries makes for the perfect game day food. Great for tailgating, perfect for parties, and even better to eat!
I’m a sucker for french fries.
Whenever I’m at restaurants, I always sit down with the good intention of getting a healthy meal. Perhaps I’ll get a nice salad, or maybe a chicken entree that comes with a side of steamed veggies…
But my wandering eyes always end up perusing the side of the menu where french fries are offered as a side, and just like that my willpower of good intentions is off and out the door before I can even decide what meal I want with my french fries.
In college, besides late night trips to the 24-hour donut shop, our classic go-to snack was french fries and milkshakes. Have you ever dipped a fry into a chocolate shake? Don’t be fooled by how absurd it sounds. It’s addicting. Salty and sweet at its finest.
These loaded French fry nachos are no slouch either. If you’re a french fry sucker like me, these might just be your newest addiction. Get ready to make your FFA introduction (French Fries and Anonymous) because this will be one hard habit to break.
Thick steak fries piled high and deep with cheese, bacon, tomatoes, and avocados–I’ve never been more grateful that swimsuit season is behind us.
And you know what’s even better about the timing of this recipe?
It’s the perfect game day dish to bring with you to a party, giving you a perfectly acceptable excuse to make this dish weekly.
I’m not particularly a fan of football. In fact, I really get no joy out of watching football. Soccer or baseball? Now those are sports I can get behind. But football? I find it to be a little long and full of rules and plays I just don’t understand. But, football does have a great redeeming quality: food–and lots of it.
Let’s each raise a french fry to the creators of football!
This recipe begins with baking a batch of steak fries, which couldn’t be easier. The hardest part is finding a knife sharp enough to cut through a baked potato. Once you have that, it’s pretty much a breeze.
Cut your potatoes in half lengthwise. Then, cut them into fifths. Line a large baking pan with foil, and spread out your potato slices in an even layer. Drizzle with olive oil, seasoned salt, pepper, and herb seasoning mix, give it a toss, and bake at 425 degrees for 15 minutes. Flip the potatoes over, and bake for another 15 minutes or until golden brown and crispy.
Sprinkle hot potatoes with cheese and bacon and put back into the oven for 1-2 minutes or until the cheese is hot and melty (all technical words here 🙂 ). Top with avocado, tomatoes, and honestly, anything else you think would taste good–sour cream, chives, etc..
Serve warm (warning: these might be gone before they even think about turning cold) with ketchup, ranch dressing, or barbecue sauce.
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Yields 3-4 cups
10 minPrep Time
22 minCook Time
- 4 large baked potatoes
- 2 Tbsp olive oil
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp herb seasoning mix
- 1-1/2 c shredded cheddar cheese (or whatever kind you have on hand)
- 1/2-3/4 c chopped bacon (I used real bacon bits found in the refrigerator section)
- 1/2 c chopped tomatoes
- 1/2 c chopped avocados
- sour cream
- green onion
- Ranch Dressing
- Barbecue Sauce
- Preheat oven to 425 degrees. Line a large baking pan with tin foil.
- Slice baked potatoes in half lengthwise. Cut each half into fifths.
- Lay flat on the baking pan in an even layer. Drizzle with olive oil and sprinkle with seasonings. Toss to make sure all potatoes are lightly coated.
- Depending upon how thick your potato slices are, bake for 15-20 minutes. Turn potatoes over and bake for another 15-20 minutes, or until potatoes are golden brown and becoming crispy.
- Sprinkle with cheese and bacon. Bake for 1-2 minutes or until cheese is hot and melted.
- Top with tomatoes, avocados, and any other toppings you want.
- Best when served warm.
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