Description
Crispy oven-baked Buffalo Chicken Loaded Fries tossed in a rich, tangy buffalo-ranch sauce and topped with melted Colby cheese, spring onions, and a creamy ranch drizzle.
Ingredients
Scale
- 1kg (35.2oz) Russet Potatoes (or similar floury potato)
- 2 teaspoons olive oil
- 1 teaspoon salt
- 120g (4.2oz) Colby cheese, grated (or a mix of red Leicester and mozzarella)
- 4 spring onions (green onions), sliced thinly
- 300g (10.5oz) cooked shredded chicken breast
- 1/3 cup (80ml) Franks RedHot Buffalo Sauce
- 4 tablespoons reduced fat mayonnaise
- 4 tablespoons fat free Greek yoghurt
- 2 tablespoons semi skimmed milk
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- Pinch of salt
Instructions
- Cut the potatoes into fries, leaving the skin on or peeling as preferred. Soak them in ice-cold water for 30 minutes to remove excess starch, then rinse and pat completely dry.
- Line an extra-large baking tray (or two smaller trays) with parchment paper. Add the fries, drizzle with olive oil and salt, toss to coat evenly, then spread them out in a single layer.
- Set the oven to 180°C fan / 200°C / 400°F / Gas Mark 6 to get it ready for baking.
- Place the tray in the oven and bake for about 45 minutes, flipping the fries a couple of times during cooking to ensure even browning until they are golden and crisp.
- In a bowl, combine the mayonnaise, Greek yoghurt, semi skimmed milk, onion powder, garlic powder, lemon juice, dried dill, dried parsley, and a pinch of salt. Mix until smooth.
- In a separate bowl, add 6 tablespoons of ranch dressing to the cooked shredded chicken and Franks RedHot Buffalo sauce. Mix thoroughly to coat the chicken well. Thin out the remaining ranch dressing with a little water to make it suitable for drizzling.
- Once fries are baked, top them evenly with the buffalo chicken and sprinkle the grated Colby cheese on top. Return the tray to the oven and bake for an additional 8-10 minutes until the cheese has melted completely.
- Remove from the oven, sprinkle the sliced spring onions over the loaded fries, and drizzle with the remaining ranch dressing. Serve immediately and enjoy this delicious, comforting dish.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 19 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
- Protein: 38 grams
- Cholesterol: 70 mg