Bacon Cheese Fries

SERVINGS: 4-6 servings

INGREDIENTS

1½ tablespoons cornstarch
1 teaspoons chili powder
1 teaspoon chipotle chili powder
½ teaspoon paprika
¼ teaspoon cumin
1 pound fingerling potatoes (or 2 medium russet potatoes), cut into wedges
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 tablespoon grilling seasoning
Cooking spray
4 ounces Cheddar cheese, shredded
4 ounces cheese curds
10 bacon slices HORMEL® BLACK LABEL® Cherrywood Smoked Bacon, cooked and crumbled
2 tablespoons chopped fresh chives
Ranch dressing

DIRECTIONS

Heat oven to 425°F.
Combine cornstarch and next 5 ingredients in small bowl.
Add potatoes to large bowl, toss with olive oil, Worcestershire sauce and grill seasoning.
Sprinkle cornstarch mixture over the potatoes, tossing to coat.
Place potatoes in single layer on parchment paper-lined baking sheet coated with cooking spray. Bake 30 to 40 minutes or until done, stirring half way through.
Sprinkle fries with cheeses and bacon. Bake additional 5 minutes or until cheese is melted. Sprinkle with chopped chives. Serve with Ranch dressing
NOTE: For a grilling option, prepare recipe up to step 4. Place potatoes in large, lightly greased cast-iron skillet and place on grill heated to 425°. Grill, covered 30 to 40 minutes or until potatoes are cooked through, turning occasionally. Proceed with recipe as follows.