Happy Independence Day weekend!!
Break out the sparklers! After the patriotism and fireworks to celebrate our country’s independence, July 4th is all about the food.
You know it’s true. Patriotic holidays = overeating at its finest.
Firing up the grill, throwing on tons of juicy burgers, hot dogs & brats, steaks, ribs, and corn on the cob. Eating watermelon by the pound. Bowls of mayo-based salads as far as the eye can see.
Considering that french fries pair so well with all of the above food, I feel like they don’t get their proper due on the Fourth.
We could change (as a nation!) that with these Loaded Buffalo Chicken Baked Potato Fries!
Baked potatoes are one of my favorite barbecue foods, but they can definitely be a nuisance to eat outdoors. If you think about it, most of the things you grill can be eaten with your hands or on a bun – baked potatoes require at least a fork, unless you want a mess on your hands.
Literally.
These baked potato fries can be prepped and baked before your holiday shindig, and when you’re ready to heat them up, just lift the foil with the fries on it right off the baking sheet and plop it on the grill.
They taste mighty fine warmed on the grill, too! Infused with that perfect, smoky flavor that every blue-blooded American adores!
Make sure you really load on the sour cream-ranch sauce – it’s incredible, and totally takes these fries to another level!
Ingredients
- 4 Idaho potatoes, washed and cut to "steak fry" size
- 1/4 cup olive oil
- Sea Salt
- Black Pepper
- Garlic Powder
- 2 cooked chicken breasts, shredded
- 1/2 cup Buffalo wing sauce
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 2 Tablespoons milk
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded colby jack, or other "stretchy" cheese
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil & set aside.
- Align cut fries on baking sheet, drizzle with olive oil, then season with desired amounts of salt, pepper, and garlic powder. Bake for 35-40 minutes until fork tender.
- While fries are baking, toss shredded chicken breast with buffalo sauce in a medium bowl, coating well.
- In a separate bowl, whisk together sour cream, ranch dressing, and milk, adding more milk as needed to thin the sauce.
- When fried are ready, remove from oven and top with buffalo chicken. Evenly drizzle sour cream-ranch sauce on top, then sprinkle with cheese.
- Broil on high for 1-2 minutes to heat the chicken and melt the cheese.
- Serve right on the baking sheet - these babies are way too messy to try to plate up!
What is your all-time favorite July 4th food?
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