Chili Cheese Fries- Tomato Bowl 2011

It is hard to beat chili cheese fries. Actually it is hard to beat chili because it is pretty awesome with almost anything. Ron loves chili cheese fries, and since I made a batch of chili using the Red Gold Tomatoes this week he put in a special request. Homemade fries are really easy to make, and taste a lot better than what you might buy at the store. This is a great dish to put out during half time, and you can make as much, or as little as you want. This recipe serve 2-3 people so double up as needed. Enjoy!
3 large russet potatoes
1 1/4 cup chili
2/3 cup shredded sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp seasoning salt
1 Tbl olive oil
Pre-heat oven to 400 degrees.
Wash potatoes and pat them dry with toweling. Remove and bad spots on your potatoes with a small knife. Cut the potato into horizontal strips (about 1/4 inch thick), and cut those into the individual fries.
Place cut potatoes onto a greased baking sheet. Season with salt, pepper, and seasoning salt. Brush with olive oil. Place in oven. After 15 minutes increase temperature to 425 degrees for an additional 20 minutes (or till crisp).
While potatoes are cooking warm up your chili.
Remove fries from over and place on a serving dish. Top with chili and cheese.

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