Ragin’ Chili Cheese Fries

This is a revamped recipe from our Russet Recipe Rescue Contest, originally submitted by Jeremy Gaza.


  • 4 Idaho® Russet potatoes
  • 1 teaspoon garlic powder
  • salt
  • one 15-ounce can vegetarian chili
  • ½ cup garlic-and-herb light cheese spread (such as Alouette or Rondele)
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 450°F.
  2. Cut each potato into eight lengthwise wedges. Place potatoes in an ungreased baking pan. Spray potatoes evenly with cooking spray.
  3. Bake 20 minutes. Remove potatoes from the oven, turn them over using a spatula, and return the potatoes to the oven to bake an additional 10 minutes, or until golden.
  4. About 10 minutes before potatoes are done, pour chili into a small bowl and microwave until warm. Then place cheese in a small bowl and microwave for 30 seconds to soften.
  5. Place fries on a platter, top with the warmed chili and softened cheese, sprinkle with Parmesan cheese and serve.
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Yield: 3 servings
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 9g
Fiber: 7g
Protein: 18g
Cholesterol: 10mg

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