Chili Cheese Fries Baked Potatoes

Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
chili cheese fries baked potato
  • 4Servings



  • Four 6- to 8-oz. potatoes
  • Olive oil


  • 3 cups cooked frozen french fries
  • 1  1/2 tsp. chili powder
  • 2 cups fresh or canned chili, warmed
  • 1 cup shredded Monterey jack
  • 1/4 cup sliced scallions


Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.

Topping: In a large bowl, toss the fries and chili powder. Preheat the broiler. Top each fluffed and seasoned potato with 1/2 cup chili, 2 tbsp. cheese, 3/4 cup fries and another 2 tbsp. cheese. Broil until the cheese melts, about 2 minutes. Top each potato with 1 tbsp. scallions. 

As seen on Rachael Ray Every Day's March 2017 cover:

March 2017 cover