Frito Pie Loaded Baked Potato Recipes

LOADED BAKED POTATO TOTS

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, add the hash browns, eggs, flour, green onions, steak seasoning salt and some salt and pepper and mix. Scoop 1/4 cup of the hash-brown mixture into your hand and form it into a disk. Press some broccoli, a few pieces of bacon and some Cheddar into the center of the disk and form into a cylinder. Place the stuffed potato tots on to a baking sheet lined with parchment and brush with melted butter.
• Bake until the potato tots are golden brown, 20 to 25 minutes, flipping halfway through.
• Loosen the sour cream slightly with a tablespoon of water and squirt or drizzle over the tots. Garnish the tots with the chives. Serve hot, with the sour cream on the side.

LOADED BAKED POTATO

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

EZ BAKED FRITO PIE

Steps:

• Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.
• Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish.
• Pour about half of the heated chili evenly over the bottom layer of Fritos.
• Completely cover the chili layer with a thicker layer of Fritos.
• Sprinkle about half the shredded cheese atop the Fritos.
• Pour the remainder of the chili atop the Frito/cheese layer.
• Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.
• Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.
• Allow to cool for about 5 minutes before serving.

CROCK-POT CHICKEN POTATO BAKE RECIPE

Steps:

• Place chicken thighs in a food storage container and squeeze the ranch salad dressing over the chicken, turn to coat the chicken in the ranch dressing. Place the lid on the container and place in the refrigerator and allow to marinate for at least 2 hours.
• Dice the potatoes, onions and cooked bacon into bite sized pieces.
• In a large skillet on the stove-top over medium-high heat add the olive oil and let it get hot. Add the chopped potatoes, onions and bacon to the pan and cook for about 10 to 15 minutes until the potatoes are slightly browned and the onions are translucent.
• Add the potato and onion mixture into the bottom of a 6 quart or larger slow cooker and spread it out evenly.
• Sprinkle half of rosemary and garlic seasoning on top of the potatoes.
• Sprinkle the potatoes with a thin layer of the 3 cheese blend.
• Place each ranch covered chicken onto the potatoes. Discarding the remaining ranch dressing marinade.
• Sprinkle again with the remaining half of the rosemary and garlic seasoning, paprika, salt and pepper. Then sprinkle a thicker layer of shredded 3 cheese blend.
• Cover and cook on LOW for 7 to 8 hours or 4 to 5 hours on HIGH or until the internal temperature of the chicken registers 165°F on a instant read meat thermometer.
• Once you've reached that temperature add another layer of cheese and small chopped tomatoes and continue cooking for 20 to 30 minutes more on LOW.

OVEN-BAKED POTATO FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
• Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

FRITO PIE BAKED POTATO

Steps:

• In the microwave or oven, bake the large potato (leave the skin on before and after cooking).
• While baking the potato, heat the chili on the stove top or in the microwave.
• After cooking the potato until tender, chunk it with a fork removing any brown spots while adding in the butter.
• Sprinkle the potato with cheese and pour on some of the heated chili. If necessary, heat the smothered potato in the microwave for 30 seconds or so.
• Mix in the crushed Fritos and top with sour cream, jalapenos, and Tabasco sauce, all to taste.
• Mix well, eat well, and tell your vegetarian friends and cardiologist that you'll die happy.

FRITO PIE LOADED BAKED POTATO

Steps:

• Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
• When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm.