Loaded Beef Fries with High

Preheat your oven to 400°F (200°C) and place a baking sheet inside to preheat as well.

Peel the potatoes and dice them into small, bite-sized cubes.

In a large bowl, spray the potato cubes with avocado oil, then season with your preferred sweet and spicy seasoning blend. Toss well to coat evenly.

Carefully spread the seasoned potatoes onto the preheated baking sheet in a single layer. Bake for 25-35 minutes, or until golden brown and crispy.

While the potatoes are baking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned.

Add the diced onion, bell pepper, and jalapeño to the skillet with the beef. Cook for another 3-5 minutes until the vegetables have softened.

Stir in the taco seasoning, then add a splash of vegetable broth or water to keep the mixture moist. Let it simmer for a minute.

To make the cheese sauce, combine the low-fat cottage cheese, sharp cheddar cheese, vegetable stock, sazón seasoning, and optional nacho cheddar seasoning in a blender.

Blend the sauce ingredients until completely smooth and creamy.

Pour the blended sauce into a small saucepan and warm it over the lowest possible heat, stirring occasionally. Do not let it boil, as it may separate.

Once the potatoes are done, arrange them on a large platter. Top with the seasoned ground beef mixture.

Spoon the pico de gallo over the beef, then drizzle generously with the warm cheese sauce.

Garnish with a drizzle of sriracha and a sprinkle of dried parsley, if desired, and serve immediately.