Frito Pie Loaded Baked Potato Recipes

REUBEN LOADED BAKED POTATO

Steps:

• Preheat oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
• Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
• Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
• Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

DEEP-DISH FRITO PIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
• Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
• Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
• Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

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.

FRITO PIE

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

LOADED BAKED POTATO SLAB PIE

Steps:

• For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour.
• For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust.
• Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
• To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top.
• Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape.
• Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting.

LOADED POTATO MINI HAND PIES

Steps:

• Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
• Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
• Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
• Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
• Brush beaten egg over the pies using a pastry brush.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

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.

FRITO PIE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

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.

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.

BAKED FRITO PIE

Steps:

• Grease a 9x13 baking dish.
• Preheat oven to 350 degrees.
• Brown ground beef with onion. Drain.
• Mix 1/2 of tomato sauce with taco seasoning and add to beef.
• Place beef mixture in the baking dish.
• Combine remaining tomato sauce with the refried beans.
• Carefully spread over beef mixture.
• Bake for 25 minutes.
• Sprinkle cheese over top and bake an addt'l 5 minutes.
• Serve with corn chips.