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Video: Loaded Nacho Fries

Loaded Nacho Fries

Loaded Nacho Fries

Baked potato fries loaded with a creamy potato “nacho cheese“ sauce (fat-free and dairy-free), fresh salsa, caramelized onions, and sautéed bell peppers, these loaded fries are full of flavor and are very satisfying! Feel free to try different kinds of potatoes for the fries, including all the varieties of sweet potatoes.

Potatoes are abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome.

Loaded Nacho Fries


  • 2 lbs (4-5) potatoes, cut into fries
  • 1 cup thinly sliced onion
  • 1 garlic clove, minced
  • 1 1/2 cups thinly sliced red, orange and/or yellow bell peppers
  • 2-3 tbsp Hot Sauce, to taste
  • 1/4 cup fresh cilantro

Nacho cheese sauce:

  • 1 cup diced potato
  • 1 tbsp chopped carrot
  • 1/4 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp cayenne, more to taste
  • 1 tsp lemon juice
  • 1-2 tbsp water, if needed to blend


  • 4-5 medium-sized tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • 3 tbsp lime juice
  • 1 small garlic clove, finely minced
  • 1/2 Serrano pepper or jalapeno, finely minced
  • 1/3 cup chopped fresh cilantro
  • 1/2 tsp ground cumin (optional)


Preheat oven to 430F/220C. Line a large baking sheet with non-stick parchment paper.

Arrange the fries on a baking tray in a single layer and roast or place in an air fryer and air fry for 30-40 minutes. Flip them half way, until browned. Alternatively, you can steam whole potatoes beforehand and keep them in the fridge until needed, then cut them into fries and roast/air fry for 10-15 minutes.

To make the caramelized onions, place a non-stick skillet on medium-high heat and add the onions. Cook until soft and browned, adding a tablespoon of water as you go to prevent sticking. When the onions are ready, add the garlic and continue cooking for another 1-2 minutes. Remove and set aside.

To make the bell peppers, place a non-stick skillet on medium-high heat and add the peppers. Cook until soft and browned, about 3-5 minutes, adding a tablespoon of water as you go to prevent sticking. Remove and set aside.

To make the nacho cheese, add a couple of inches of water to a medium-sized pot and place a steaming basket in it. Add the diced potato and carrot, cover, and cook for 15-20 minutes until soft. Remove from heat and place in a blender. Add the turmeric, garlic powder, onion powder, cayenne, lemon juice and water (if needed) to the blender and blend until very smooth.

To make the salsa, combine the chopped tomatoes, red onion, lime juice, garlic, Serrano pepper, cilantro, and cumin in a medium-sized mixing bowl. Stir until evenly mixed.

To serve, arrange the crispy fries on plates or a platter and top with caramelized onions, cooked bell peppers, nacho cheese sauce, salsa, hot sauce, and fresh cilantro. Serve immediately.

Serves 2

For more delicious, healing recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

Categories: Fat Free, Grain Free, Nut and Seed Free, Appetizers, Baking, Fries, Nachos, International, Mexican, Holiday, Game Day, Kid Friendly

This item posted: 18-Feb-2022

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