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Preheat oven to 425F
Line a large 15”x21” inch baking sheet or two smaller baking sheets with a layer of SpongeTowels®. Spread fried potatoes in an even single layer. The paper towel will absorb moisture and excess oil during baking resulting in a crispier product.
Bake in middle rack for 15 minutes, flip fried potatoes with a spatula; remove and discard paper towels.
Add mozzarella and jalapeño sticks spaced apart within fried potatoes.
Bake further 10 minutes until crispy and mozzarella sticks have begun to ooze cheese.
Meanwhile, absorb water from peameal bacon by pressing between 2-3 sheets of SpongeTowels®.
Heat oil in a non-stick skillet set over medium high heat, sauté bacon for 2 minutes, add maple syrup and reduce to a sticky glaze; about 1-2 minutes.
Arrange hot fried potatoes and cheese sticks in a large shallow bowl or platter. Top evenly with cooked bacon and shredded cheese.
Ladle all over with hot poutine sauce and sprinkle with red onion and chopped parsley.
Source: Metro
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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