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Loaded Steak Fries


2 slices bacon

2 large Idaho potatoes, sliced lengthwise into ¼-inch thick pieces

Salt and pepper, to taste

1 teaspoon Italian seasoning

Dash of cayenne pepper

1 medium onion, chopped

2 garlic cloves, minced

3 tablespoons butter (or dairy-free butter substitute)

¼ cup shredded cheddar cheese (or dairy-free cheese substitute)

Sour cream (or dairy-free sour cream substitute)

2 green onions, chopped


Place a skillet over direct heat and cook the bacon until crispy. Chop up the bacon and set aside but leave the grease in the skillet. Place the potatoes in the skillet and season with salt, pepper, Italian seasoning, and cayenne. Sprinkle the onions and garlic on top of the potatoes and place the butter on top of it all. By keeping the onions, garlic, and butter on top of the potatoes and off the skillet surface for the first portion of cooking, you will be able to keep these ingredients from burning. Place the skillet on direct heat and close the lid with all vents open. Cook for 5-10 minutes and then flip the potatoes. Rotate every 5 minutes and remember to put the lid back on after rotating. Cook for a total of 20-25 minutes, until the potatoes are golden brown. Remove the skillet from the grill. Warning: the skillet handle will be very hot! Make sure you have proper protection prior to picking it up. Remove the potatoes from the skillet, leaving any burnt onions behind. They have already added their flavor and are no longer needed. Sprinkle with cheese right away. Top with reserved bacon bits, sour cream, and green onions.



Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Fries Magazine Optionally Dairy Free
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