Loaded Skillet Fries with Beef and Bacon
Who doesn't love a big ole skillet of loaded cheese fries?? Nobody, that's who. These Loaded Skillet Fries with Beef and Bacon are topped with gooey cheese, tender shredded beef, and crispy bacon to make the perfect party appetizer recipe, all layered up and baked in my favorite Lodge cast iron skillet.
Servings: 8 servings
Chef Alli
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Ingredients
- 2 lb. bag crinkle cut French fries
- 1-2 Tbs. olive oil
- 4 oz. button or baby Bella mushrooms, sliced
- 1 small yellow onion, diced
- 1/2 green bell pepper, seeds and membranes removed, diced
- 1 red bell pepper, seeds and membranes removed, diced
- 1-2 cups cooked, shredded beef, well-drained of any juices, warm
- 8 oz. of your favorite shredded cheese, I used sharp cheddar and Colby-Jack
- kosher salt and freshly ground black beef pepper, to taste
- 1/2 cup chopped, cooked bacon
- Ranch dressing, for drizzling and dipping
- Toppings, such as additional shredded cheese, diced tomatoes, chopped scallions, sliced olives
Instructions
- Preheat oven to 450 degrees F. Arrange the French fries in a single layer over a rimmed baking sheet; bake, uncovered, for 18-20 minutes, tossing fries half way through the baking time, and rotating the baking sheet.
- Meanwhile, heat the oil in a large cast iron skillet (I used a 12” and it worked just perfectly) over medium high heat; when the oil is hot, add the mushrooms, onions, and bell peppers to the skillet. Cook vegetables for 3-4 minutes or until softened; season with salt and pepper, stirring occasionally. Remove the veggies to a bowl and reserve.
- Remove the fries from the oven, lowering the oven temperature to 350 degrees F. Place half of the baked fries into the cast iron skillet. Top the fries with half of the shredded beef, vegetables, and shredded cheese. Repeat with the remaining fries, shredded beef, veggies, and cheese. (Use as much of the shredded beef as your family prefers.)
- Place the loaded skillet into the oven, uncovered, and bake for 15 minutes or until the cheese is melted and bubbly and all ingredients are hot throughout. Top with bacon and bake 5 minutes longer.
- Serve drizzled with Ranch dressing and your favorite toppings.
Notes
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Nutrition
Calories: 497kcalCarbohydrates: 38gProtein: 20gFat: 30gSaturated Fat: 13gCholesterol: 54mgSodium: 1386mgPotassium: 716mgFiber: 6gSugar: 2gVitamin A: 775IUVitamin C: 47mgCalcium: 290mgIron: 3mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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