I am so excited to welcome Amy from Club Narwhal. I fell in love with Amy’s recipes and photography when I found her on Google+. Her photos are show all of the detail and gorgeous color of her food making you want to reach into the screen and grab a bite. Be sure to stop by and enter to win the NINJA Supra Kitchen System that she is giving away! As well as check out Cupcakes & Kale Chips for some Healthy Desserts or Love Bakes Good Cakes for some Healthy Meal Ideas for our #EatHealthy15 Series.
Hello! I’m Amy from Club Narwhal and I could not be more excited to share these delicious Skinny Texas Cheese Fries with you today! I simply adore Jenny–especially all her efforts to build a community of like-minded readers and bloggers. Thanks so much for having me!
Since football viewing parties are now upon us, I set out to lighten up my favorite game day snack: Texas Cheese Fries. Who doesn’t love a big platter of cheesy potatoes spiked with salty bacon and spicy jalapeno? It is basically snack paradise!
These Skinny Texas Cheese Fries nix frying (we’ll save that for our favorite Herbed Bistro Fries) in favor of roasting. A little olive oil and southwestern spices gives these fries their golden glow. We used sharp cheddar for the most bang for our cheese buck and used turkey bacon in lieu of regular.
All of these little substitutes add up to a skillet packed with flavor but with far fewer calories than the fried version. I love making smarter swaps so I can still indulge in my favorite foods. These fries are the kind of snack that will win you friends everywhere you go–and no one will ever know your secret!
These Skinny Texas Cheese Fries are the perfect game day snack.
3 lbs. red potatoes, cut into ¼-inch-thick wedges
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon kosher salt
fresh cracked pepper
1 cup shredded sharp cheddar cheese
6 slices turkey bacon, cooked and diced
¼ cup diced scallions
sliced pickled jalapenos for garnish
blue cheese dressing made with yogurt (store bought, usually in the section by the salad bags)
Preheat oven to 425 and line a baking sheet with parchment paper. In a bowl, toss the potato wedges with the olive oil, spices, salt, and pepper. Bake for 25-30 minutes in a single layer, flipping half way through. The potatoes should be cooked through and golden brown on at least one side.
Remove pan from the oven and sprinkle with cheese. Put back in the oven for a minute or two, until cheese is melted. Sprinkle with turkey bacon, scallions, and pickled jalapenos. Serve with a side of blue cheese dressing. Serves 4 adults as a snack.
Jenny Melrose is a former inner city school district teacher that “retired” in 2015 to focus on her family and her growing business. She is a born and raised New Yorker now living in North Carolina just outside of Charlotte loving the people and all the area has to offer.