Tailgate Game Day Chili Cheese Fries

Allergens

Dairy (if using sour cream)

Ingredients

• 4 large russet potatoes
• 2 cups shredded cheddar cheese
• 1 cup chili (prepared or homemade)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Chopped green onions for garnish
• Optional: sour cream and jalapenos for added zing

Instructions

1. Preheat the oven to 400°F (205°C).
2. Scrub the potatoes clean and dry them. Slice each potato into about 8 wedges, making sure they are uniform in size for even cooking.
3. In a large bowl, toss the potato wedges with olive oil, salt, and pepper. Arrange them on a baking sheet lined with parchment paper in a single layer, ensuring no potatoes are touching each other.
4. Bake the potato wedges for 25 minutes or until they're golden brown and crispy on the outside. Remove from the oven and let them cool slightly.
5. Top the baked potato wedges with chili, shredded cheddar cheese, chopped green onions, and any additional toppings you desire.
6. Place the loaded fries back in the oven for an additional 5 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and serve immediately. Enjoy!

Chef’s Insight

To add extra flavor, use homemade chili with a blend of spices.

Notes

Customize the heat level with additional jalapenos or hot sauce.