Description
Crispy oven-baked Buffalo Chicken Loaded Fries tossed in a rich, tangy buffalo-ranch sauce and topped with melted Colby cheese, spring onions, and a creamy ranch drizzle. A perfect combination of spicy, savory, and cheesy flavors that makes a satisfying snack or meal.
Ingredients
Scale
Fries
- 1kg (35.2oz) Russet Potatoes (or similar floury potato)
- 2 teaspoons olive oil
- 1 teaspoon salt
Toppings
- 120g (4.2oz) Colby cheese, grated (or a mix of red Leicester and mozzarella)
- 4 spring onions (green onions), sliced thinly
- 300g (10.5oz) cooked shredded chicken breast
- 1/3 cup (80ml) Franks RedHot Buffalo Sauce
Ranch Dressing
- 4 tablespoons reduced fat mayonnaise
- 4 tablespoons fat free Greek yoghurt
- 2 tablespoons semi skimmed milk
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- Pinch of salt
Instructions
- Prepare the Fries: Cut the potatoes into fries, leaving the skin on or peeling as preferred. Soak them in ice-cold water for 30 minutes to remove excess starch, then rinse and pat completely dry.
- Set Up the Tray: Line an extra-large baking tray (or two smaller trays) with parchment paper. Add the fries, drizzle with olive oil and salt, toss to coat evenly, then spread them out in a single layer.
- Preheat the Oven: Set the oven to 180°C fan / 200°C / 400°F / Gas Mark 6 to get it ready for baking.
- Bake the Fries: Place the tray in the oven and bake for about 45 minutes, flipping the fries a couple of times during cooking to ensure even browning until they are golden and crisp.
- Make the Ranch Dressing: In a bowl, combine the mayonnaise, Greek yoghurt, semi skimmed milk, onion powder, garlic powder, lemon juice, dried dill, dried parsley, and a pinch of salt. Mix until smooth.
- Prepare the Buffalo Chicken: In a separate bowl, add 6 tablespoons of ranch dressing to the cooked shredded chicken and Franks RedHot Buffalo sauce. Mix thoroughly to coat the chicken well. Thin out the remaining ranch dressing with a little water to make it suitable for drizzling.
- Assemble and Bake: Once fries are baked, top them evenly with the buffalo chicken and sprinkle the grated Colby cheese on top. Return the tray to the oven and bake for an additional 8-10 minutes until the cheese has melted completely.
- Finish and Serve: Remove from the oven, sprinkle the sliced spring onions over the loaded fries, and drizzle with the remaining ranch dressing. Serve immediately and enjoy this delicious, comforting dish.
Notes
- These fries are best served immediately for maximum crispiness and freshness.
- You can adjust the heat level by varying the amount of buffalo sauce used.
- Leaving the potato skins on adds extra texture and nutrients but peeling is fine according to preference.
- The ranch dressing can be thinned with water or milk to your desired consistency for drizzling.
- Using a fan oven helps achieve crispier fries but regular oven settings also work well.
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 3 grams
- Sodium: 1010 milligrams
- Fat: 19 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 4 grams
- Protein: 38 grams
- Cholesterol: 88 milligrams
