Frito Pie Baked Potatoes - Rachael Ray Every Day

    Frito Pie Baked Potatoes

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

    Ingredients

    Potatoes

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

    Topping

    • 3 cups fresh or canned chili, warmed
    • 3/4 cup shredded mild cheddar
    • 1 cup Fritos-brand corn chips
    • 1/4 cup sliced pickled jalapeños
    • 1/4 cup finely chopped white onion

    Preparation

    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: Divide the chili, cheese, Fritos, jalapeños and onion among fluffed and seasoned potatoes.