1 – 2 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)
Divide the fries into half, and use the other half later.
Heat oil to 350 degrees.
If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough.
Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. (I like to use a Dutch Oven).
Be sure to drain the potatoes on paper towels.
You can keep them warm in the oven while the other fries are done.
When all french fries are done cooking, and drained place them onto a platter.
Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
Dipping Sauce:
1/2 Cup Sour Cream
1 Tbsp. Prepared Horseradish
Dash Cayenne Pepper
Dash Salt
Dash black pepper
Combine all ingredients and mix well.
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