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.
Author:
Publish date:
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.