Healthy-ish Loaded Fries

Ingredients

• 2 largeorganic sweet potatoes, thoroughly washed
• 567 gfrozen sweet potato fries
• 5 largeYukon Gold potatoes
• 567 gfrozen French fries
• 15 mlolive oil
• ¼ tspsalt
• 170 gshredded mozzarella cheese (or vegan cheese)
• 227 gstore-bought or homemade tempeh bacon, crumbled
• 6baby sweet peppers, sliced
• 6scallions, sliced
• 2plum tomatoes, chopped
• 8 g (½ cup)fresh coriander, chopped (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. 2

   Prepare fresh potatoes

   If using fresh sweet potatoes or regular potatoes, peel them and cut them into fry-sized pieces. Put them in a large bowl, add the oil and salt, and toss to coat. Arrange them in a single layer on the lined baking sheet and bake for 30 minutes, or until tender. Taste and add more salt if needed.

3. 3

   Cook frozen fries

   If using frozen sweet potato fries or French fries, spread them on the baking sheet and cook according to the packaging instructions. Taste and add more salt if needed.

4. 4

   Layer and melt

   Once the potatoes are cooked, transfer half to an oven-proof skillet or cast-iron pan and sprinkle with ¾ cup of the cheese. Add the remaining potatoes in a pile, then scatter the rest of the cheese over the top. Return the pan to the oven for 15 minutes, or until the cheese has melted.

5. 5

   Add the toppings

   Using oven mitts, remove the skillet from the oven. Top the loaded potatoes with the tempeh bacon, peppers, scallions, tomatoes and coriander. Serve immediately while the cheese is hot and melted.

What are loaded fries?

Loaded fries are a casual American-style dish of cooked potatoes piled with cheese and toppings. This version combines crisp-edged fries, tempeh bacon and fresh vegetables for a colourful sharing dish.

Sweet potatoes or white potatoes both work here, and the recipe also allows frozen fries for convenience. Layering the cheese between and over the potatoes helps it melt throughout the pile.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 10g protein, 39g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; tempeh bacon and cheese add protein. Balance a serving with a green salad or extra fresh vegetables alongside.

Choose your potatoes

Fresh potatoes: Cut them into similarly sized fry-shaped pieces so they cook at a similar pace. Tossing them thoroughly with oil and salt helps coat their surfaces before baking.

Frozen fries: Use either sweet potato fries or regular French fries, following the packet directions for cooking. Since packet timings can vary, check the fries as they cook.

Build the cheesy layers

First layer: Put half of the cooked potatoes in the oven-proof pan and cover them with ¾ cup of cheese. This gives the bottom portion some melted cheese rather than leaving it all on top.

Top layer: Pile on the remaining potatoes and finish with the remaining cheese. The recipe gives this final bake 15 minutes, or until the cheese has melted.

Finish with fresh toppings

Hot toppings: Add the crumbled tempeh bacon, sliced peppers and scallions, and chopped tomatoes after the pan comes out of the oven. The method keeps these toppings out of the final bake.

Fresh herbs: Coriander is optional and goes on with the other toppings. Serve straight away so the cheese is still melted.

Timing and doneness

Fresh potatoes: The recipe specifies 30 minutes in a 200°C oven, with tenderness as the cue to move on. If they need more salt, season them to taste after cooking.

Frozen fries: Use the package directions rather than a set time, then check the potatoes before layering. The loaded pan goes back into the oven for 15 minutes, until the cheese has melted.

Serving ideas

Serve the skillet at the table as a sharing dish, or divide the loaded fries between plates while the cheese is hot. A simple green salad or crunchy vegetables alongside add a fresh contrast to the warm, cheesy potatoes.

Because the recipe already includes peppers, scallions and tomatoes, keep accompaniments simple and let the loaded fries remain the main event.

Recipe notes & tips

• Cut fresh potatoes into evenly sized pieces to help them cook at the same rate.
• Arrange fresh potato pieces in a single layer on the baking sheet.
• Check frozen fries using the packet directions, as cooking times differ between products.
• Use an oven-proof skillet or cast-iron pan for the cheese-melting stage.
• Keep the skillet handle in mind when taking the hot pan out of the oven.
• Add the fresh toppings just before serving.

Variations

• Use white potatoes: Choose Yukon Gold potatoes or frozen French fries instead of sweet potatoes.
• Make it vegan: Use vegan cheese as suggested in the ingredient list.
• Skip the coriander: Leave it out if you prefer the toppings without fresh herbs.
• Try fresh sweet peppers: Use the sliced baby sweet peppers specified for a mild, colourful topping.
• Choose frozen fries: Use a frozen option and cook it according to the packet instructions.

Common mistakes to avoid

• Crowding fresh potatoes: They need a single layer on the baking sheet; spread them out before baking.
• Guessing frozen-fries timing: Follow the packet instructions instead of applying the fresh-potato baking time.
• Skipping the first cheese layer: Add cheese between the potato layers so it melts through the pile.
• Adding toppings before baking: Put the tempeh bacon and vegetables on after the cheese has melted.
• Serving too late: Bring the dish to the table promptly while the cheese is still hot and melted.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in an oven-proof dish until hot; the fries may soften during storage.

Frequently asked questions