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.
Publish date:
frito pie baked potato
  • 4Servings



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


  • 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


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.