- 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: