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Sheet-pan French fry nachos are the cheater’s way to a potato skin. It is a quick and easy snack or side dish for any potluck occasion, though I’ve noticed that it works best for things like sports parties or casual game nights.
This is a more recent addition to my culinary rounds. I did not grow up eating these, at least not in this context. I ate a lot of chili cheese tots. Potatoes and cheese has always been my favorite food combo.
You can top these with pretty much anything your heart desires; I prefer the traditional toppings of potato skins. They tend to go with what I serve at game nights.
Fry nachos have endless topping combinations! While don’t recommend letting everyone top their own, you can definitely for that. I totally understand that the bacon cheese route is not for everyone, so, here are some of my favorite alternative combinations:
Chilli-Cheese: Chilli dog sauce, shredded cheese, diced onion, jarred jalapeno rings
Sonoran Fries: refried beans, shredded cheese, pico de gallo, sour cream
Cheesesteak Fries: steak-ems, provolone, sauteed onions and peppers
BBQ Pork: Pulled pork, shredded cheddar, cheese sauce, coleslaw, BBQ sauce
Street Corn: Roasted corn, chili powder, crema, and parmesan cheese
Whether you’re enjoying these fry nachos as your next game day side dish or serving it with your weeknight sloppy joes, I hope you enjoy. Happy cooking.
Sheet Pan Fry Nachos
Ingredients
- 1 pkg Frozen fries 22 oz
- 2 T Seasoning salt
- 2 c cheddar cheese, shredded
- 1 pkg Thin cut bacon
- 3 Green onions
Instructions
- Cut bacon into half inch pieces and fry until crisp; drain on paper towel and set aside. Season french fries with seasoning salt or just plain salt. Bake fries as directed on the package.
- Once fries are cooked, top with shredded cheddar cheese, bacon and green onions. Return to the oven for about 5 minutes or until the cheese is melty and bubbling.
- Serve hot with ranch dip, sour cream or spider web dip.
