Ingredients
– 4 large russet potatoes
– 2 cups cooked chicken, shredded or diced
– 2 cups Alfredo sauce (store-bought or homemade)
– 1 cup shredded mozzarella cheese
– 1/4 cup green onions, chopped
– Salt and pepper to taste
– Olive oil for frying or baking
Equipment Needed
– Large pot or deep fryer (if frying)
– Baking sheet (if baking)
– Knife and cutting board
– Mixing bowl
– Slotted spoon
– Serving dish
Step-by-Step Instructions
First things first, you’ll want to start with your potatoes. Wash and peel them (if you prefer), then cut them into thick fries. I find that even thickness ensures they cook evenly. If you’re going the frying route, heat the oil in a large pot to about 350°F (175°C). Fry the potatoes in batches until they are golden and crispy. If you’re baking, preheat your oven to 425°F (220°C), toss the fries with olive oil, and roast them on a baking sheet for about 30-35 minutes until crispy and golden, flipping halfway through. Once they’re done, sprinkle with salt and set aside. (See the next page below to continue steps…)