WARNING: This recipe is completely indulgent. Procede at your own risk. ;D
So, I saw this recipe for Baked Chili Cheese Fries over at BakedBree.com, and I knew I had to make some. They were every bit as incredible as I had hoped! These fries are restaurant quality, ooey-gooey goodness! They’re already not as guilt-inducing as a restaurant appetizer because they’re not fried, and, if you wanted, you could use 2% cheese and lite sour cream. Actually, the seasoning used on the fries is SO GOOD, that they’re quite addictive even without all of the gooey toppings!
I changed the recipe up a bit to match what I had on hand, but I made sure to keep a few key ingredients. The little bit of worcestershire sauce adds an amazing hint of “steak fry” flavor and I would have never thought to use it. Amazing. The chili powder and garlic powder are key players, but I decided to use smoked paprika instead of plain for an extra kick. And lastly, the cornstarch adds a bit of extra crispness that I’ve not been able to achieve with oven fries before. Genius.
Loaded Baked Potato Fries
- 3-4 lbs. potatoes $2.61
- 2 Tbsp olive oil $0.22
- 1 tsp worcestershire sauce $0.02
- 1 Tbsp chili powder $0.15
- ½ tsp smoked paprika $0.05
- ¼ tsp garlic powder $0.02
- ¼ tsp salt $0.02
- ¼ tsp cracked pepper $0.02
- 1½ Tbsp corn starch $0.18
- 1 cup shredded cheddar $1.25
- ½ bunch green onions $0.38
- 8 oz. sour cream $0.89
- Preheat the oven to 425 degrees. Wash the potatoes well and peel if desired (I like to leave the peel on for extra texture and flavor). Cut the potatoes into strips or “fries”, approximate ½ inch thick.
- Place the fries in a bowl and add the olive oil and worcestershire sauce. Toss to coat. In a small bowl combine the chili powder, smoked paprika, garlic powder, salt, pepper, and cornstarch. Stir to combine the spices, then add to the bowl with the fries. Toss to coat once more.
- Line a baking sheet (or two) with foil and spray lightly with non-stick spray. Spread the fries out on the baking sheet so that they are in a single layer and not piling up on each other. Use two baking sheets if needed. Bake for 40 minutes, stirring once halfway through.
- After 40 minutes, they should be slightly brown and crispy on the edges. If you cut your fries thicker, they may need more time in the oven. Transfer the fries to an oven safe casserole dish. Top with the shredded cheese and return to the oven for about 5 minutes more or until the cheese is fully melted. Chop the onions while the cheese is melting. Top the fries with the green onions and dollops of sour cream. Serve immediately!
Step By Step Photos
Use about 3-4 lbs. of potatoes. The recipe is flexible. Wash them well and peel if desired. I happen to like potato peels!
Cut the potatoes into “fries” approximately 1/2 inch thick. If you cut them thicker, they’ll take longer to cook and won’t be quite as crispy… but guess what? They’ll still taste amazing!
First, toss the fries in olive oil and worcestershire sauce. Then, in a small bowl, combine the corn starch and dry spices (chili powder, smoked paprika, garlic powder, salt, pepper, and cornstarch). Once the spices and corn starch are mixed, add them to the fries and toss to coat again.
And then they should look a little something like this.
Prepare a baking sheet (or two) with foil and non-stick spray. Spread the fries out into a single layer, using two baking sheets if needed to prevent them from piling up on each other. Bake them in a fully preheated 425 degree oven for 40 minutes, stirring once half way through.
After the fries have baked and gotten crispy on the edges, transfer them to an oven safe casserole dish.
Top the fries with the shredded cheese. Place the dish back into the oven for about 5 minutes or until the cheese is melted.
After the cheese has melted, top with sliced green onions and then dollops of sour cream!