NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Sliced scallions

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Cut the Russet potato into thin, uniform wedges to ensure even cooking and maximum crispiness.

• 3

  In a bowl, toss the potato wedges with olive oil, sea salt, black pepper, and garlic powder until well coated.

• 4

  Arrange the wedges in a single layer on the baking sheet and roast for 20 to 25 minutes, flipping halfway through.

• 5

  While potatoes roast, grill or pan-sear the chicken breast until the internal temperature reaches 165°F, then dice into small pieces.

• 6

  Cook the bacon slice in a skillet until crispy, pat dry with a paper towel to remove excess fat, and crumble.

• 7

  Remove the potatoes from the oven and pile the diced chicken and crumbled bacon over the top.

• 8

  Sprinkle the shredded sharp cheddar cheese over the mixture and return to the oven for 2 to 3 minutes until melted.

• 9

  Garnish the loaded fries with fresh sliced scallions and serve while hot and bubbly.