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Skinny Texas Cheese Fries
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| 2 medium | potatoes, yukon gold or russet, washed and dried (skin on) |
| 2 tsp | olive oil |
| 1 tsp | smoked paprika |
| 1/4 tsp | chili powder |
| 1/4 tsp | onion powder |
| 1/4 tsp | garlic powder |
| 1/8 tsp | cumin |
| Course salt and fresh cracked pepper | |
| 1 slice | center cut bacon, cooked and finely chopped |
| 1/3 cup | sharp shredded cheddar |
| 2 tbsp | diced scallion |
| 1 tbsp | sliced pickled jalapeno |
Preheat oven to 400. Line baking sheet with foil and coat with cooking spray.
Cut each potato lengthwise into 1/4 inch thin slices, then cut each slice into 1/4 inch fries. In a large bowl, combine cut potatoes and pil, toss well. Add seasoning (paprika to salt and pepper). Toss to coat.
Place potatoes in a single layer on baking sheet. Bake uncovered for 25 mins or until tender crisp, turning once halfway through.
Remove from oven, place fries in oven save dish. Top with cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 mins, until cheese melts. Serve with lowfat buttermilk ranch dressing.
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