✅ Macros for the WHOLE Loaded Fries Skillet:
447 Cals, 47g Carbs, 7g Fat, 49g Protein
✳️ Ingredients for Fries:
1 Medium Russet Potato (about 200g)
Non Stick Cooking Spray (I used Butter Spray)
✳️ Meal Prep Buffalo Chicken:
3lbs Chicken Breast
1.5 Cups Reduced Sodium Chicken Broth
Sea Salt
Black Pepper
Garlic Powder
Onion Powder
Paprika
Franks Red Hot Buffalo Sauce
✳️ Rest of Ingredients:
14g 2% Colby Jack Cheese
Fresh Chopped Parsley
14g Bolthouse Farms Ranch
*estimated I used 6oz chicken breast weighed raw in the recipe ????
❇️ Directions:
1️⃣ Cut your russet potato into crinkle cut fries. Add to a bowl of cold ice water to soak for 15-30 minutes. This will be important with getting them crispy on the outside but soft on the inside.
2️⃣ While your fries are in the bath, add to your instant pot your chicken broth, chicken breast and seasoning. Pressure cook for 18 minutes and do the natural release for 8-10 minutes.
3️⃣ Once fries are done with the soak, drain the water and then add the fries to a towel to pat them as dry as you can get them. Add them to a bowl and spray with non-stick cooking spray and then season with sea salt and garlic powder. Toss a few times to combine.
4️⃣ Add the fries to your air fryer at 400 degrees F for 15 minutes. Toss every 5 minutes to make sure they cook evenly.
5️⃣ Once chicken is done, use some forks to shred it and then add to a bowl. Toss in your franks red hot buffalo sauce.
6️⃣ Now it’s time to put together the loaded fries. I put mine together in a 6.5in cast iron skillet but you can just use a plate. Add your fries, then your buffalo chicken, 2% colby jack cheese. Add to air fryer for a few minutes to melt the cheese.
7️⃣ Lastly, add some parsley on top and bolthouse farms ranch on top and enjoy!