Super Bowl Cheese Fries Turkey

My apartment balcony is tiny, but somehow it fits four people huddled under winter coats every Super Bowl Sunday, waiting for the oven timer to beep. The best moments always happen when that sheet pan comes out loaded with cheese and everyone forgets the game entirely.

Last year I forgot to buy sour cream until everyone was already arriving, and honestly nobody noticed. They were too busy fighting over the corner pieces where the cheese gets that perfectly burned, lacy edge.

Ingredients

• Russet potatoes: High starch content means better crisping, and cutting them yourself beats any frozen fry
• Smoked paprika: This subtle smokiness pairs beautifully with turkey bacon and mimics that fried flavor
• Turkey bacon: Cook it until completely crisp so it maintains texture under the cheese
• Sharp cheddar: Bold flavor stands up to all the toppings without getting lost

Instructions

Heat things up:

Crank your oven to 425°F and line a baking sheet with parchment, this prevents sticking and makes cleanup nonexistent

Season those potatoes:

Toss the cut fries with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is evenly coated

Get the first bake going:

Arrange fries in a single crowded layer and bake for 25 to 30 minutes, flipping halfway, until they are golden and starting to crisp

Prep the bacon:

Cook turkey bacon in a skillet over medium heat until completely crisp, then drain and crumble into bite sized pieces

Load on the cheese:

Scatter both cheddar and Monterey Jack over the hot fries, then top with the crumbled bacon

Melt it together:

Return to the oven for 5 to 7 minutes until the cheese is fully melted and starting to bubble in spots

Finish with fresh toppings:

Sprinkle with sliced green onions and fresh parsley, then serve immediately while the cheese is at its stretchiest

Pin Recipe

My friend Sarah who claims she hates football shows up twenty minutes before kickoff every year, eyes only for these fries. Something about that combination of salty, smoky, and creamy turns strangers into instant friends.

Making Them Ahead

You can cut and season the potatoes up to 4 hours ahead, storing them in a bowl of cold water to prevent browning. Pat them completely dry before tossing with oil, or they will steam instead of crisp.

Getting Perfect Crisp

Soak the cut fries for 30 minutes in cold water to remove excess starch, this is the restaurant secret to bakery style potatoes. Dry them thoroughly with a clean towel before seasoning.

Serving Ideas

These disappear fastest when set out with small bowls of extra toppings so everyone can customize. The ritual of building your own perfect bite is half the fun.

• Keep the sour cream cold until serving so it creates a temperature contrast with the hot fries
• Have extra bacon ready because that is always the first topping to run out
• Set out a fork, fingers work but these get gloriously messy

Pin Recipe

The washing up can wait until morning, these are meant to be eaten standing up, balanced on a paper plate, while someone yells at the television.

Recipe FAQs

→ How can I make the fries extra crispy?

Coating the cut potatoes evenly with olive oil and baking on a single layer helps achieve crispiness. Flip halfway through baking for even texture.

→ Can I substitute turkey bacon with other toppings?

Yes, smoked or regular bacon work well. For a vegetarian option, consider sautéed mushrooms or caramelized onions.

→ What cheeses complement the flavors best?

Cheddar and Monterey Jack provide a creamy, sharp contrast. Pepper jack or mozzarella can be used for different flavor profiles.

→ Is there a gluten-free option available?

Ensure all ingredients like bacon and cheese are certified gluten-free. Potatoes and spices are naturally gluten-free.

→ How do I prevent the cheese from burning during baking?

Add cheese during the last 5-7 minutes of baking and watch closely until melted and bubbly to avoid overcooking.