Frito Pie Baked Potato
Transform your weeknight dinner routine with these indulgent Frito Pie Baked Potatoes—a hearty, flavor-packed twist on two comfort food classics. Start with perfectly baked russet potatoes, their crispy skins giving way to a fluffy interior, served as the ultimate vessel for a savory, chili-inspired topping. The ground beef filling, simmered with onions, garlic, and bold spices like chili powder, cumin, and paprika, is elevated with the zest of diced tomatoes and the wholesome texture of kidney beans. Each potato is loaded with crunchy Fritos corn chips, gooey melted cheddar cheese, a dollop of tangy sour cream, and a sprinkle of fresh green onions for the perfect balance of textures and flavors. Ready in just over an hour, this one-dish wonder is ideal for casual family dinners or game day gatherings, delivering all the joy of a classic Frito pie with a creative baked potato twist.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can canned kidney beans, drained and rinsed
- 2 cups Fritos corn chips
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 stalks green onions, sliced
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry with a paper towel.
Rub the potatoes with vegetable oil, then sprinkle them with salt to coat evenly.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are fork-tender.
While the potatoes are baking, prepare the Frito pie topping. In a large skillet, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes, or until the onion is softened.
Stir in the chili powder, ground cumin, and paprika, cooking for 1 minute to toast the spices.
Add the canned diced tomatoes with green chilies and the canned kidney beans to the skillet. Stir well and simmer over low heat for 10-15 minutes, allowing the flavors to combine. Adjust seasoning with salt if necessary.
Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the middle of each potato, fluffing the inside with a fork to create space for the toppings.
Spoon the Frito pie mixture generously onto each baked potato.
Top the potatoes with Fritos corn chips, shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
Serve immediately and enjoy your Frito Pie Baked Potatoes!
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 23.2 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1471 mg | 113% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
