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  • 5 large russet potatoes

  • 3 pounds of chicken breast

  • 2 tsp salt 

  • 1 tbsp Mrs. Dash garlic blend

  • 1 ½ tsp cajun

  • 2 tsp paprika 

  • 2 tsp olive oil

  • ½ medium lime

  • 1/3 cup of butter

  • ½ medium onion chopped

  • 6 garlic cloves minced

  • 2 cups heavy cream

  • 1 ½ cups parmesan cheese

  • 1 tsp black pepper

  • 1 tsp Italian seasoning

  • 1 quart of vegetable oil for frying

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This is a health alternative to loaded baked potatoes. Choosing cauliflower over potatoes

  1. Scrub & clean 5, large russet potatoes, 

  2. Cut into ½-inch sticks. Rinse with cold water & allow to soak in cold water for 1 hour. Drain & pat dry. 

  3. While the potatoes are soaking, prepare the chicken. Butterfly chicken breasts & tenderize. - Season with salt, garlic blend, Cajun, & paprika on both sides. Then, drizzle with olive oil. Arrange on a roasting pan & drizzle with the juice of ½ of a lime. - Place in the oven on the air fryer setting x 20 minutes.

  4. Begin working on Alfredo sauce. Melt butter over medium heat in a saucepan, add onions & cook until translucent. Add minced garlic & cook until fragrant. Add heavy cream, parmesan, black pepper, & Italian seasoning. Stir continuously until the cheese has melted. Place on low & allow to simmer for 5 minutes. Then remove from heat.

  5. Once the chicken is done, dice the chicken.

  6. Cook fries with vegetable oil in the deep fryer for 5- 6 minutes & place on foil. 

  7. To assemble - Ladle alfredo sauce onto fries & top with chicken. Ladle with alfredo sauce, a sprinkle of parmesan cheese, then garnish with parsley & green onion. 

  8. Serve!

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