Best Chili Cheese Potato Bake – Bold, Hearty & Effortless
Ingredients
- 1 lb frozen potato wedges (or cubed Russet potatoes)
- 1 can (15 oz) beef chili (with or without beans)
- 2 cups shredded sharp cheddar cheese
Optional Add-ins
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup cooked bacon bits
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
1. Preheat oven
- Preheat to 400°F (200°C)
- Lightly grease a baking dish
2. Cook the potatoes
- Spread potato wedges on a baking sheet
- Bake for 20–25 minutes until crispy and golden
(If using fresh potatoes, bake 30–35 minutes)
3. Heat the chili
- Warm the chili in a saucepan or microwave until hot
4. Assemble the bake
- Layer the crispy potatoes in the baking dish
- Pour hot chili evenly over the top
- Sprinkle shredded cheddar cheese generously
5. Bake again
- Return to oven for 10–15 minutes
- Bake until cheese is melted and bubbly
6. Serve
- Top with sour cream, green onions, and bacon bits
- Serve hot and enjoy
Tips
- Add jalapeños for a spicy kick
- Mix in mozzarella for extra gooey cheese
- Turn it into a full meal by adding ground beef or veggies
- Best served fresh, but leftovers keep 2–3 days in the fridge