Loaded Barbecue Bacon Fries + Herb Yogurt Dip
Game on! These loaded barbecue fries make the perfect snack for March Madness. Easy to prep, easy to share, and impossible to eat just one bite of.
Ingredients
Fries:
- 1 (2-pound) package frozen fries
- 1 Tbsp. olive oil
- 2 1/2 tsp. barbecue seasoning
- 4 slices bacon, cooked and crumbled
Herb Yogurt Dip:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup flat-leaf parsley, finely chopped
- 2 Tbsp. dill fronds, finely chopped
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1 small garlic clove, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 2 small scallions, whites finely chopped, dark greens thinly sliced
Cheese Topping:
- 3 oz. Cheddar cheese, coarsely grated
- 3 oz. Monterey Jack cheese, coarsely grated
Directions
- Preheat Oven: Heat your oven to 425°F.
- Prepare Fries: In a large bowl, toss the frozen crinkle-cut fries with olive oil and barbecue seasoning until evenly coated. Spread in a single layer on a baking sheet. Bake 30 to 40 minutes, or until fries are golden and crispy, flipping halfway through for even cooking.
- Cook Bacon: While fries bake, cook bacon until crisp. Crumble and set aside.
- Make the Herb Yogurt Dip: While the fries bake, combine Greek yogurt, mayonnaise, parsley, dill, lemon zest, lemon juice, garlic, and 1/4 tsp each salt and pepper in a medium bowl. Stir in finely chopped scallion whites. Reserve the sliced green parts for garnish.
- Add Cheese and Bacon: When fries are hot and crisp, remove from oven. Sprinkle the grated Cheddar and Monterey Jack cheeses over the fries, then immediately sprinkle the crumbled bacon on top.
- Serve: Transfer fries to a serving platter. Drizzle or dollop the herb yogurt dip over the top or serve on the side. Garnish with the sliced scallion greens. Season with extra salt and pepper, if desired.