Baked Chili Cheese Fries
1 lb. Russet potatoes, rinsed, but not peeled
1-2 Cups Homemade chicken chili, or chili of your choice (our recipe linked)
¼ Cup Red onion, diced
Cheddar cheese, shredded
Celtic sea salt or a favorite flavored sea salt
Optional toppings: sour cream, diced jalapenos, and cilantro
Pre-heat Oven to 400 degrees (Convection works great if you have it)
• Wash and dry potatoes. Cut in half and then into ½ – ¼ inch length-wise sticks, approximately all the same size. Place fries in bowl and lightly drizzle with olive oil, but not drenched or fries get soggy. Sprinkle with sea salt and toss well.
• Line a baking sheet with parchment paper. Spread potato sticks evenly in a single layer, trying not to stalk so that everyone gets a crispy fry. You may need two sheets ~ they shrink a little. Bake in preheated 400 degree oven for 30-40 minutes until potatoes are just about fork tender. Convection oven cooks in almost half the time.
• Check half way through cooking so potatoes don’t burn. Remove potatoes from oven and pile towards the center of the pan. Scoop pre-made chili on to potatoes and top generously with shredded cheese.
• Return tray to oven and bake for another 15-20 minutes until cheese melts. Top with onions and other optional toppings. Serve warm or room temperature.
Great appetizers for parties, BBQ’s or a fun weekend dinner!
**Watch recipe Video HERE!