Seabrook Loaded Fries Cheese & Bacon Flavour Box of 60 bags (10 x 6 bags x 19g)

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Essentially, you are eating two meals at once, which, while it sounds good, frequently leaves you nauseous, bewildered and nine quid worse off. Think of loaded fries as a meal in itself. Fries When the chips are cooked, reheat the stir fry mixture for 1 to 2 minutes and add the cooked chips and mix together. Add the remaining teaspoon of Cajun seasoning and mix until evenly distributed. Place the mixture in an ovenproof dish, sprinkle with chopped spring onions and top with grated cheese. Cook in the oven until the cheese has melted.

Once the chips are done, sprinkle them with mozzarella or cheddar cheese, then add the bacon lardons on top. STEP THREE: Once the french fries are cooked and removed from the oven, spread them out as evenly as possible on a baking sheet.If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of these Dirty Fries in the fridge for approximately 3 days or so. Can I cook Dirty Fries another way? This is such an easy recipe to tweak to your preferences. I have used ancho chilli powder because it is one of my favourites. If you don’t have this, you can use whatever chilli powder you have. Or if it not your thing, leave it out altogether.

Starchy potatoes are best for fries and chips because they have a soft, dry texture. This means you can get them nice and crisp on the outside but they’ll still be nice and fluffy in the centre.

How long can you keep Dirty Fries in the fridge?

You can easily make these fries vegetarian or vegan. To make them vegetarian, you just need to swap the bacon for your favourite meat free alternative. Veggie lasagne fries: “Firstly, apologies to anyone remotely connected to Italy,” says Evans as she explains this redeployment of leftover meat-free bolognese made with a 50:50 red lentil and minced soy protein mix. For two people, make or buy 450ml of béchamel (see above), add 125g each of mozzarella and cheddar, and prepare 500g of chips. Cook three lasagne sheets (“green spinach ones look great”), and, making two horizontal and two vertical incisions, cut each into nine pieces. In a dish, repeatedly layer the fries, pasta pieces, bolognese and béchamel. Top with the remaining cheese sauce, plus parmesan, mozzarella and cheddar. “Grill until bubbling,” says Evans, who, to bring a modicum of “freshness” to this carb’n’dairy doozy, adds chopped chives and flat-leaf parsley. Rules? There are no rules. These are loaded fries. From heaped skinny fries, which invite runnier toppings to drip through their gaps, to experiments with loaded roast potatoes (shout-out to Manchester’s Butty Shop), any form of crispy potato works. To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool.