Loaded Jicama Fries

In the 1980s and 1990s, the Continental High School lunch ladies prepared these fantastic brownies for us. They are quite wet.

Ingredients

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.