Heart Attack On A Plate

3 large Idaho potatoes
Vegetable oil
1 1/2 cups chopped and cooked bacon
2 cups melted cheese (American, nacho or Velveeta)

Wash and spiral slice potatoes; pat dry. Using a deep-fat fryer, heat oil to 325°; gently submerge potatoes. Wait until potatoes start to cook before trying to move them around (potatoes will stick to utensil if they are too raw). When they start to get a light golden brown color, use metal tongs to move them in the oil so they cook evenly. When they achieve the color you desire, pull out of fryer into a strainer basket to remove excess oil. Place a plate on top of strainer; flip over to achieve a round shape. Drizzle hot cheese over potatoes; top off with bacon. Serve with a smile!

Geoa Italian Concessions
Lincoln Heritage Festival

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Heart Attack On A Plate recipe from: Eat & Explore Illinois Cookbook


Eat & Explore Illinois Cookbook

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