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Idaho Nachos

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I was on appetizer duty for a recent get together with friends.  Bryan and I were gone all day for a date day of lunch out, shopping and a movie (Divergent!  It was so good!)  – so by the time I got home and I only had a few minutes to prepare my dish – I needed something relatively easy but that would fill us all up.  This dish brought the smiles and happy bellies I was hoping for.  The cheese sauce is thick and creamy, and the bacon and green onions give the nacho effect with a salty spicy crunch.  And, I’m a sucker for any kind of appetizer that requires dipping – so when I whipped up these Idaho Nachos–  to satisfy my dip craving, I put them out with a side of BBQ Ranch. It was a delicious combination! You can use any kind of french fry for this dish, but I especially like waffle cut for two reasons:  1) they are somewhat “nacho” shaped – and because of it, they hold all the toppings well, and make plate to mouth an easy transition  🙂  2) they get very crispy in the oven so they can withstand the cheese sauce without getting wilty – so you don’t need a fork and knife to eat them…

Our friend Clint took one bite and said “restaurant quality!” – which of course was music to my ears…  Maybe one day I’ll be serving these nachos from my own food truck – now wouldn’t that be fun?!  Until then – make up a batch yourself for your next movie night or hangout with friends. I promise they won’t disappoint!

As always, if you like this recipe, make sure to pin it and leave a comment!

Idaho Nachos

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Gluten Free
Meal type Appetizer, Side Dish, Snack, Starter
Misc Child Friendly, Serve Hot


  • 1 bag Frozen Waffle Cut French Fries
  • 1 1/2 cup Shredded Mild Cheddar Cheese
  • 1/2 cup Shredded Monterey Jack
  • 1 tablespoon Corn Starch
  • 1/2 teaspoon Mustard Powder
  • 1/3 cup water
  • 1/4 cup sour cream
  • 4 medium slices Bacon (cooked & chopped)
  • 1/4 cup chopped green onions
  • 1 1/2 cup Ranch Dressing (from the refridgerated produce section)
  • 1/3 cup BBQ sauce (sweet baby rays / sweet vidalia onion)
  • 2 dashes white pepper


Step 1
Bake the waffle fries according to package instructions. Meanwhile, whisk the ranch dressing and bbq sauce in a medium bowl and set aside to come to room temperature.
Step 2
Put the cheddar and monterey jack shreds in a food processor. Add the cornstarch and mustard powder, and pulse until finely chopped. Put the mixture in a medium sauce pan and add the water. Melt and combine on medium heat until thoroughly melted. Add the sour cream and pepper and gently stir to combine. Leave on low heat (stirring occasionally) until fries come out of the oven.
Step 3
Plate the fries, and pour a generous amount of cheese sauce over. Sprinkle with chopped bacon and green onions. Serve with a side of BBQ Ranch for dipping. ENJOY!
  • tjzibell@hotmail.com


    Thanks for stopping by – please DO come back!! And until then – enjoy the Idaho Nachos! 🙂

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