2 medium potatoes (skin on if using as HEB on red day)
1 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cumin
coarse salt and fresh cracked pepper
1 slice bacon, cooked & finely chopped
HEA allowance of cheddar cheese
2 tbsp diced spring onions,
1 tbsp sliced pickled Jalapeno (jarred on canned)

Directions:

Preheat the oven to gas 7 . Line baking sheet & coat with frylight spray.

Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and spices toss well to coat.

Place potatoes in a single layer on baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time).

Remove from oven, top with cheddar cheese, sliced jalapenos, spring onions and bacon bits and return to oven for about 2 minutes, or until the cheese melts.

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