A pan of these chili cheese fries will be gone in seconds!
Whether it’s game day, the weekend, or just a Tuesday, these loaded potatoes are the ultimate crowd-pleaser. The potato wedges are seasoned so they are delicious on their own, but adding melty cheese, meaty chili, and fresh toppings will make them even better.
Tara Bench shared her recipe for chili cheese fries. Tara’s Tip: store-bought salsa or Pico de Gallo is great as a topping. If you want to make your own, stir together some chopped white onion, diced tomato, cilantro, jalapeño, a splash of lime juice, and a sprinkle of salt.
Chili Cheese Fries
FOR THE POTATOES
- 4 small russet potatoes, scrubbed
- 3 tablespoons canola or avocado oil
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
FOR THE TOPPINGS
- 1 ½ cups Blue-Ribbon Beef-and-
- Bacon Chili (page 137 of Delicious Gatherings)
- 1 ½ cups Pepper Jack Nacho Cheese (page 103 of Delicious Gatherings)
- Chopped cilantro
- Heat oven to 400.F. Slice potatoes in half lengthwise, then cut into 8 to 10 wedges each. In a large bowl, cover wedges with very cold water and let sit for 20 minutes. Then drain and pat dry with a paper towel.
- Toss potatoes with oil and all seasonings, coating evenly. Spread wedges on a large rimmed baking sheet. Bake until golden and tender, 20 to 25 minutes.
- On the baking sheet or a serving platter, gather half the potato wedges into a snug single layer. Spoon on some chili and nacho cheese sauce, then add the remaining potato wedges. Add the remaining chili and cheese and garnish with desired toppings. Serve immediately, or keep in a warm oven up to 30 minutes.
6 TO 8