YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheese Fries with Ranch
Oven-roasted potato wedges topped with savory shredded chicken and melted cheddar, finished with a drizzle of tangy, herb-infused ranch for a satisfyingly crunchy texture.
INGREDIENTS
0.75 medium Russet potato
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 oz cooked chicken breast
1 slice cooked bacon
0.25 oz sharp cheddar cheese
0.5 cup plain nonfat Greek yogurt
1 tsp lemon juice
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the Russet potato into thin wedges and place them in a bowl. Toss with the olive oil, sea salt, and black pepper until evenly coated.
Spread the potato wedges in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, prepare the high-protein ranch by whisking together the Greek yogurt, lemon juice, dried dill, garlic powder, and onion powder in a small bowl.
Once the potatoes are crisp, remove the tray from the oven and top the wedges with the shredded cooked chicken, crumbled bacon, and shredded cheddar cheese.
Return the tray to the oven for 2-3 minutes, or until the cheese is bubbling and melted.
Remove from the oven, drizzle with the prepared Greek yogurt ranch, and garnish with freshly chopped chives before serving.