Chefs Bruce and Eric Bromberg Blog: Feed a Game Day Crowd with These Loaded Bacon Cheese Fries

10/29/2015 at 06:41 PM ET

Bruce and Eric Bromberg Blue Ribbon Loaded Fries Recipe

Will Engelmann; Inset: Blue Ribbon Restaurants

To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For more information or to donate to your favorite team’s city, visit their website, and be sure to check every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Chefs Bruce and Eric Bromberg of N.Y.C.’s Blue Ribbon restaurants give us their recipe for Loaded Cheesy Fries.

Fries with the Works is a total crowd-pleaser and is the perfect solution when you have a hungry group of fans to feed.

All you need is some French fries and a broiler, then add on your sour cream, cheese and bacon and broil until the cheese melts. This dish speaks to anyone who loves cheese and bacon, and if your crowd is anything like ours, it will certainly hit the spot!

Fries with the Works
12 oz. frozen french fries, thawed and dried
Olive oil
16 oz. cheddar cheese, grated
8 oz. Sour cream
8 bacon strips, cooked and chopped

RELATED: Wolfgang Puck’s Beer Can Chicken Recipe Is What Your Weekend Tailgate Needs

1. Preheat your broiler on high.

2. In a large stainless steel bowl, lightly toss French fries in oil and salt and pepper. Place fries in a large aluminum foil tray and broil for 6 – 10 minutes or until golden brown.

3. Once fries are finished cooking, remove tray from oven and evenly drizzle sour cream over, then top with shredded cheese and cooked bacon. Broil another 2 – 3 or until cheese melts. Serve immediately.

RELATED: The 15 Best French Fries in America

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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