Ingredients
- 2 Large Potatoes Russet/Baking Potatoes work best
- 1/2 Tblsp. Olive Oil
- 1/4 Tsp. Sweet Smoked paprika
- 1/2 Tsp. Garlic Pepper Blend I use McCormick Grinder
- 1-1/2 Cups Pulled Chicken See Mama D’s Recipe
Toppings
- Grated Cheddar Cheese Use your favorite cheese
- Cheese Curds
- Blue Cheese Crumbles
- Bacon Bits
- Green Onions Sliced
- Jalepenos
- Carmelized Onions
- Whatever you Love
Servings:
Instructions
- Wash the potatoes well and dry them off. Do not peel unless that’s what you really like. Slice into french fry shapes. Aim for fries that are about 3/4 inch diameter and if your potatoes are longer than wider they will look prettier.
- Preheat the oven to 425 degrees. Soak the potatoes in very cold water for 30 minutes or so. This gets rid of a little of the starch. Drain and DRY VERY WELL.
- Put the potatoes in a large bowl. Add the olive oil and toss to coat evenly. Add the potato seasonings you have chosen and toss again.
- Line a large baking sheet with foil. Place a size compatible wire rack on the baking sheet. Spray lightly with olive oil non-stick spray. Place the potatoes on the rack making sure they are not touching.
- Bake in oven for 20 – 25 minutes. Turn the potatoes halfway through the baking.The potatoes should be golden brown and lightly crisp. Remove from oven and divide between two plates.
- While the potatoes are baking, heat the Pulled Chicken on the stove or in the microwave. Have all of your toppings ready.
- Top the potatoes with the Pulled Chicken and the toppings of your choice and serve.
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