Loaded French Fries Or Tots Recipe

Name: Gabby Goat American Pub & Grills Loaded French Fries Or Tots Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb frozen shoestring fries or tater tots; 1 cups vegetable oil (for fries/tots, if frying); 1 tsp salt; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 0.5 cups half-and-half; 8 oz white American cheese (or Monterey Jack), shredded; 2 oz cream cheese, softened; 0.5 tsp garlic powder; 0.25 tsp ground black pepper; 0.25 tsp salt; 0.125 tsp cayenne pepper (optional); 6 slices bacon; 0.5 cups giardiniera, drained and chopped; 0.5 cups sour cream; 2 tbsp chopped green onions (optional); 0.25 cups shredded cheddar (optional)

Inspired by Gabby Goat American Pub & Grill

Time40m

Serves3

Your choice of fries or tots covered in white queso, bacon, giardiniera and sour cream.

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Ingredients

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Base

1 lb frozen shoestring fries or tater tots

1 cups vegetable oil (for fries/tots, if frying)

1 tsp Celtic sea salt

White Queso

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1/2 cups half-and-half

8 oz white American cheese (or Monterey Jack), shredded

2 oz cream cheese, softened

1/2 tsp Watkins garlic powder

1/4 tsp ground black pepper

1/4 tsp Celtic sea salt

1/8 tsp cayenne pepper (optional)

Toppings

6 slices bacon

1/2 cups giardiniera, drained and chopped

1/2 cups Sour cream

2 tbsp chopped green onions (optional)

1/4 cups shredded cheddar (optional)

Method

Base

Cook fries or tots according to package directions for best texture: bake in a single layer on a rimmed sheet at 425°F (220°C) for 18–25 minutes flipping halfway, or deep-fry in 350°F (175°C) oil until golden and crisp, 3–5 minutes. If deep-frying, heat about 1 cup vegetable oil in a heavy skillet to 350°F (175°C).

Immediately after cooking, season the fries or tots with 1 teaspoon salt and transfer to a large oven-safe platter or serving bowl, arranging in an even layer to receive the queso and toppings.

White Queso

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes until the mixture is bubbly and pale but not browned.

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, smoothing lumps. Continue to whisk and bring to a gentle simmer; the mixture will thicken slightly in 2–3 minutes.

Reduce heat to low and stir in 8 oz shredded white American or Monterey Jack cheese and 2 oz softened cream cheese in small handfuls, stirring until fully melted and smooth. If needed, add up to 2 tablespoons more milk to reach a pourable consistency.

Season the queso with 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 1/8 teaspoon cayenne (optional). Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally, or transfer to a small slow cooker or insulated container to maintain temperature.

Toppings

Cook the bacon: Arrange 6 slices bacon on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp, or pan-fry until crisp. Drain on paper towels and when cool, chop or crumble into bite-sized pieces.

Drain and chop 1/2 cup giardiniera into smaller pieces if large. Chop 2 tablespoons green onions and shred 1/4 cup cheddar if using.

To assemble: Pour or ladle the warm white queso evenly over the hot fries or tots, covering most of the surface. Immediately sprinkle the crumbled bacon and chopped giardiniera over the queso. Dollop 1/2 cup sour cream in spoonfuls across the top (or serve on the side).

Finish with chopped green onions and optional shredded cheddar. Serve immediately while fries/tots and queso are hot so toppings remain crisp and contrasting.